Curried Lamb with Barley

Ingredients

2 Tbs. butter or oil

1 onion, chopped

1 1/2 lbs. lean lamb, sliced into thin strips (you can also use lamb still on the bone as in the photo, but plan to adjust your cooking time to a little longer)

1 C. beef or vegetable broth

1/2 C. barley

2 Tbs. curry powder

1/2 C. golden raisins

Directions

In a large skillet, heat the butter or oil. Sautee the onion until soft, and then add the strips of lamb. Brown the lamb, but not so long that it gets tough—you want to keep it nice and tender. Slowly pour in the broth.

Add the barley, and cover the pan. Allow to simmer about 20 minutes, or until barley has cooked. Uncover, and add curry and raisins. Simmer for a few more minutes, and remove from heat.

Serve as part of your Imbolc dinner.

If you don’t eat meat, never fear! This is actually excellent with some chopped zucchini or your other favorite squash in place of the lamb.