650g cubed lamb
25g pearl barley
1 onion - finely chopped
3 celery sticks - cut into chunks
225g carrots - cut into chunks
25g margarine
150ml cider
150ml stock
salt and pepper
Thyme - fresh or dried

Cooking Directions For Lamb Stew:

1. Simmer the barley in a small pot for about 10 minutes then drain.

2. In a large pot melt the margarine and slowly cook the vegetables for 7 minutes. Add the lamb and stir.

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3. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally.

4. Serve with tatties, or add potatoes and extra stock to the recipe.

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