I am Getting Good at This
Lamb and Barley Soup
Firstly I braised meaty lamb neck bones in Milo with Ginger broth.
31/2 hours in a skillet at the lowest possible setting.
The meat became fork soft.
I set aside the braising fluid in the fridge until I could skim the congealed fat off.
Then I added the lamb, some salt and pepper, diced onions, "quick" barley (the only type I could find), and vegetable stock; cooking it slowly until the barley was soft.
I didn't add spices 'cause the Milo and Ginger broth added its own delicious flavour.
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