Miso and Honey Braised Lamb and Barley

  • 29 Oct - 04 Nov, 2022
  • Mag The Weekly
  • Cookery

Ingredients

· 1 tablespoon olive oil

· 1½ kg de-boned lamb, cut into pieces

· 1 brown onion, chopped

· 4 garlic cloves, crushed

· 4 cm piece ginger, finely grated

· 2-3 long red chillies, thinly sliced

· 310 ml water

· 75 g white miso paste

· 2 tablespoons rice vinegar

· 1 tablespoon honey

· 1 cinnamon stick

· 1-2 star anise

· 75 g pearl barley

· 600 g Kent pumpkin, cut into pieces

· 1½ tablespoon lime juice

· Green shallots, thinly sliced

Method

Preheat oven to 160°C. Heat the oil in a large shallow casserole dish over medium heat. Cook the lamb, in two batches, for 10 minutes or until browned. Transfer to a bowl. Reserve fat in the pan. Reduce heat to medium-low. Add onion, garlic, ginger and log red chillies. Cook, stirring, for five minutes or until softened. Stir in water, miso, vinegar, honey, cinnamon and star anise. Return the lamb to pan. Cover. Bake for 30 minutes. Stir in barley. Bake, covered, for one hour or until meat is tender. Stir in pumpkin. Bake, covered, for a further 30-35 minutes or until pumpkin is tender. Stir through the lime juice. Stand for 10 minutes. Sprinkle with green shallots and serve.

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