Fragrant Lamb Curry with Barley

• 2 tbsp (25 mL) olive oil, divided
• 1 lb (500 g) trimmed stewing lamb
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced ginger root
• 1 to 2 long red or green chile peppers, seeded and diced
• 1 tsp (5 mL) sweet paprika
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) cracked black peppercorns 2 mL
• ¼ tsp (1 mL) cayenne pepper
• 2 black cardamom pods, crushed
• 4 whole cloves
• 1 stick cinnamon, about 3 inches (7.5 cm) long
• 2 bay leaves
• 1 cup (250 mL) whole (hulled) barley, rinsed and drained
• 2 cups (500 mL) reduced-sodium chicken stock or water
• 1½ cups (375 mL) plain yogurt (minimum 4% M.F.)
• ¼ cup (50 mL) finely chopped cilantro

Preheat oven to 325°F (160°C)

1. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to a plate and set aside.

2. Add remaining 1 tbsp (15 mL) of oil to pan. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes. Add barley and toss until coated with mixture. Stir in stock and bring to a boil.

3. Return lamb and any accumulated juices to pan and stir well. Transfer to13-by 9-inch (3 L)baking dish and stir in yogurt. Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour. Garnish with cilantro.

Variation

Spicy Beef Curry with Barley: Substitute an equal quantity of stewing beef for the lamb.