Lamb ragout with barley and cauliflower pilaf
- spray oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 stalk celery, diced
- 2 cups cauliflower florets
- ¹/³ cup pearl barley
- ½ cup salt-reduced chicken stock
- 1 large carrot, diced
- 250g lamb mince
- 1 teaspoon smoked paprika
- ½ teaspoon chilli flakes
- 1 cup tomato passata or purée
- ¼ cup red wine (optional)
- 1 cup chopped silver beet leaves
- black pepper, to garnish
- fresh parsley, to garnish (optional)
1 Spray a large pot with oil and set over a medium-high heat. Add half of the onion, half of the garlic and half of the celery. Cook, stirring, for 2-3 minutes. Add cauliflower, barley and stock, with ½ cup water. Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes, until barley is tender.
2 Meanwhile, spray a large pan with oil. Add remaining onion, garlic and celery. Cook for 2 minutes, then add carrot. Cook for 2 minutes. Add lamb mince and cook, stirring, until mince browns. Add paprika, chilli, tomato passata and wine. Bring to a simmer.
3 Simmer lamb for 10 minutes, then add silver beet leaves. Stir through and cook for 2 minutes, until leaves are wilted.
4 Serve ragout with barley pilaf, garnished with black pepper and parsley, if desired.
Make it gluten free: Use brown rice instead of barley and check stock, paprika and passata or purée are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 5g
Dietary fibre 17g
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