Ingredients per serve
To Cook
-
Olive oil 80.0 ml
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Diced lamb shoulder 1.4 kg
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Onion 200.0 g
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Cloves garlic 4.0 x
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Ginger 50.0 g
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Sake 80.0 ml
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White miso paste 100.0 g
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Honey 50.0 g
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Pearl barley 100.0 g
To Serve
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Baby spinach 250.0 g
Preparation
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To Cook
- Heat oil in a large ovenproof pan over high heat. Brown lamb in batches. Keep warm.
- Heat remaining oil in pan. Add finely chopped onion, garlic and ginger and cook for 5 minutes Combine KNORR Intense Flavours Roast Umami with KNORR Beef Booster and 1 L warm water. Add to pan along with sake, miso paste and honey. Bring to the boil, return lamb to pan and cover.
- Transfer pan to combi oven and cook at 150 degree Celsius for 1.5 hours. Uncover, stir through barley and continue cooking for another 45 minutes.
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To Serve
- Remove pan from oven and stir through baby spinach until wilted. Serve with steamed and roasted vegetables.
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Tip
- When adding barley to the pan add extra boiling water if dish is looking too dry.
