Fragrant Lamb Curry with Barley

• 2 tbsp (25 mL) olive oil, divided
• 1 lb (500 g) trimmed stewing lamb
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced ginger root
• 1 to 2 long red or green chile peppers, seeded and diced
• 1 tsp (5 mL) sweet paprika
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) cracked black peppercorns 2 mL
• 1/4 tsp (1 mL) cayenne pepper
• 2 black cardamom pods, crushed
• 4 whole cloves
• 1 stick cinnamon, about 3 inches (7.5 cm) long
• 2 bay leaves
• 1 cup (250 mL) whole (hulled) barley, rinsed and drained
• 2 cups (500 mL) reduced-sodium chicken stock or water
• 1 1/2 cups (375 mL) plain yogurt (minimum 4% M.F.)
• 1/4 cup (50 mL) finely chopped cilantro

1. Preheat oven to 325F (160C)
2. In a skillet, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds.
3. Add lamb, in batches, and cook, stirring, until browned, about 4 minutes per batch.
4. Transfer to a plate and set aside.
5. Add remaining 1 tbsp (15 mL) of oil to pan.
6. Add onions and cook, stirring, until softened, about 3 minutes.
7. Add garlic, ginger, chile peppers, paprika, turmeric, salt, peppercorns, cayenne, cardamom, cloves, cinnamon stick and bay leaves and cook, stirring, for 2 minutes.
8. Add barley and toss until coated with mixture.
9. Stir in stock and bring to a boil.
10. Return lamb and any accumulated juices to pan and stir well.
11. Transfer to 13-by 9-inch (3 L) baking dish and stir in yogurt.
12. Cover with foil and bake in preheated oven until barley and lamb are tender, about 1 hour.
13. Garnish with cilantro.
14. Variation
15. Spicy Beef Curry with Barley: Substitute an equal quantity of stewing beef for the lamb.

olive oil, onions, garlic, ginger root, long red, sweet paprika, turmeric, salt, cracked black, cayenne pepper, black cardamom pods, cloves, cinnamon, bay leaves, barley, chicken, yogurt, cilantro

Taken from www.cookstr.com/recipes/fragrant-lamb-curry-with-barley (may not work)