Lamb and Pearl Barley Risotto
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 450 g cooked roast lamb, (any visible fat removed)
- • low-calorie cooking spray
- • 1 large onion, (peeled and finely diced)
- • 2 garlic cloves, (peeled and crushed)
- • 1 tbsp ground cumin
- • 1 tbsp ground turmeric
- • 400 ml coconut plant-based drink
- • 650 ml boiling water
- • 1 vegetable stock cube
- • 200 g pearl barley
- • 10 g fresh mint, (finely chopped)
- • salt and freshly ground black pepper, (to taste)
- • 100 g frozen peas
- • 60 g pea shoots
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Cut the lamb into bite-size pieces, then add it to the pan. Fry for 5 minutes, until lightly browned.
Add the onion and garlic and cook for a further 3 minutes, being careful to not let the garlic burn.
Stir in the ground cumin and ground turmeric, then cook for one more minute.
Add the stock cube to the water and stir until dissolved. Pour the coconut milk drink and stock into the pan and bring to the boil, then lower to a simmer. Add the pearl barley and half the chopped mint, then season to taste. Then cover with a lid and cook for 40 minutes, stirring occasionally.
Add the frozen peas and cook for a further 10 minutes.
Once cooked, serve immediately. Sprinkle the remaining mint on top and garnish with a small handful of pea shoots.