6 – 8 months
300 grams (16 ounces) of boneless lamb, cubed
2-3 teaspoons of flour
2 teaspoons of olive oil
2 small carrots, peeled and thinly sliced
½ cup of pearled or hulled barley
2 cups of salt-free chicken stock (homemade if possible)
1. Heat 1 teaspoon of the oil in a medium-sized saucepan over medium heat, add the carrot and stir/fry for 1-2 minutes then remove from the pan and keep on a dish.
2. Heat the rest of the oil in the pan over medium/high heat then add the lamb and stir/fry it to brown all over.
3. Put the carrot back into the pan, with the barley and stock, turn heat to high to bring everything to the boil, then turn heat to low/medium and simmer for about 45 minutes – when the lamb should be cooked thoroughly and most of the liquid absorbed.
4. Remove from the heat and puree, using a stick blender or food processor.