south-african

Denningvleis with Pearl Barley and Carrots

This simmered dish pairs pearl barley, dry with carrot, sliced, lean lamb stew meat, cubed and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

55 g Carbohydrates

35 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

127g lean lamb stew meat, cubed 324 kcal
48g pearl barley, dry 170 kcal
89g carrot, sliced 36 kcal
60g onion, chopped 24 kcal
4g garlic, minced 6 kcal
7g canola oil 62 kcal
3g mild curry powder 9 kcal
1g ground cinnamon 2 kcal
1g bay leaf 2 kcal
11g apple cider vinegar 2 kcal
13g apricot jam 7 kcal
1g salt 0 kcal

Cooking instructions

pearl barley
Soak the pearl barley in hot water for 10 minutes, then drain.
lean lamb stew meatcanola oil
Heat the oil in a small pot over medium-high heat. Brown the lamb pieces for 4-5 minutes.
oniongarlicmild curry powderground cinnamonbay leaf
Add the onion and cook 2 minutes. Stir in garlic, curry powder, cinnamon, and bay leaf for 30 seconds.
apple cider vinegarapricot jamsalt
Add vinegar, apricot jam, salt, and water. Bring to a simmer, cover, and cook gently for 20 minutes.
pearl barleycarrot
Stir in the drained barley and carrots. Cover and simmer 20-25 minutes, stirring once or twice, until barley is tender and sauce is glossy.
apple cider vinegarsalt
Taste and adjust with a splash more vinegar or a pinch of salt. Rest 5 minutes before serving.