Curried Ground Lamb Barley Risotto (courtesy of Hulsman Ranch Kitchen. Serves 4)
1 tablespoon olive oil
1 yellow onion
1 pound ground lamb
Salt and pepper to taste
2 teaspoons curry powder, or more to taste
1 cup organic whole grain barley
2½ cups liquid of choice (red or white wine, water, beef or chicken broth, or a combination)
Add olive oil to a heavy Dutch oven over medium heat. Add onion and sauté until tender. Add ground lamb to brown. Add barley and briefly sauté with the meat. Stir in liquid, lower heat, and tightly cover with lid to simmer. Try not to open lid for at least 20 minutes. Continue to reduce liquid until mixture is slightly thickened. Serve immediately.

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