Title: Barley Pudding with Lamb
Categories: Meat
Yield: 6 Servings

6	c	Water
2	ts	Salt
2	lb	Boneless lamb, cut into
		Serving chunks
3		Cloves garlic, crushed
1	c	Barley
2	tb	Olive oil

1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread.

~ Jeff Smith "The Frugal Gourmet"

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