Lamb Stew

• boneless leg of lamb↗2 lbs
• flour↗2 tablespoons
• oil3 tablespoons
• medium onions, chopped↗2
• garlic cloves, crushed↗2
• cinnamon sticks↗2
• red bell peppers, seeded and chopped↗2
• ground ginger↗1 tablespoon
• pearl barley↗1⁄3 cup
• lamb or beef stock↗3 3⁄4 cups
• Worcestershire sauce↗2 tablespoons
• orange, juice and rind of, grated↗1
• potato, peeled and coarsely chopped↗1 lb
• rutabagas, peeled and coarsely chopped↗1 1⁄4 lbs
• salt (to taste)↗
• pepper (to taste)↗

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Trim any fat from meat and cut into large cubes.

3. 3

   Season the flour with salt and pepper and dredge lamb in flour, shaking off excess.

4. 4

   Heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.

5. 5

   Remove with a slotted spoon and drain.

6. 6

   Add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.

7. 7

   Stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.

8. 8

   Add any remaining flour to the pan and cook 1 minute.

9. 9

   Stir in the stock and the Worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.

10. 10

    Return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.

11. 11

    Check the seasoning before serving, and adjust if necessary.