Barley stewed with lamb and vegetables
4 servings
75 minutes
Barley stewed with lamb and vegetables is a fragrant and rich dish of Russian cuisine, where simple ingredients transform into a true culinary masterpiece. Barley, valued for its nutrition since ancient times, slowly simmers with tender lamb, absorbing its juices and rich flavor. Cumin and paprika add Eastern notes, while garlic and onion provide depth to the aroma. Vegetables make the dish vibrant and balanced. Historically, barley was an important part of the peasant diet, but today it is a beloved home-cooked meal that warms and satisfies. Served hot, it pairs perfectly with fresh herbs and rye bread. In every spoonful—comfort and richness of traditional Russian cuisine.
1
Sort, rinse, and soak the pearl barley overnight in plenty of water.
- Pearl barley: 1.5 glass
2
Boil the pearl barley until cooked, then drain in a sieve.
- Pearl barley: 1.5 glass
3
Cut the meat into small cubes and fry in vegetable oil for 2 minutes. Add cumin, paprika, crushed garlic, chopped onion, salt, pepper, and cook until golden brown.
- Mutton: 500 g
- Vegetable oil: 0.3 glass
- Ground cumin (zira): 0.5 teaspoon
- Sweet paprika: 1 teaspoon
- Garlic: 3 cloves
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Pour in water, about 2-3 cups, bring to a boil, add salt if needed, and cook until the meat is tender for about 1 hour. During this time, most of the liquid should evaporate; there may be just a little left.
- Water: 3 glasss
- Salt: to taste
5
Add frozen vegetable mix to the meat and cook, stirring for 1-2 minutes. Add boiled pearl barley and mix. Reduce heat to minimum, cover, and cook for another 2 minutes.
- Frozen vegetable mix: 200 g
- Pearl barley: 1.5 glass