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Suffolk Stew




Source of Recipe


the web


List of Ingredients




Brown lentils - 50g (2 oz)
Haricot beans - 25g (1 oz)
Potatoes - 2 large, peeled and roughly chopped
Turnip - 1 large, peeled and roughly chopped
Carrots - 4, chopped
Onions - 2, chopped
Best end of neck or breast of lamb - 900g (2 lb)
Bay leaves - 2
Fresh parsley - sprig
Fresh thyme - sprig
Salt and freshly ground black pepper
Pearl barley - 25g (1 oz)
Water - 1.8 litres (3 pints)



Recipe



Soak the lentils and beans in cold water overnight.

The next day, put all the prepared vegetables in a large saucepan.

Trim the excess fat from the lamb and cut into pieces (either chops or ribs).

Add the lamb and herbs to the pot and season well.

Drain the lentils and beans and add together with the pearl barley.

Pour on water, gently bring to the boil, cover and simmer for 3 hours. Serve with dumplings.