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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