Autumn Casserole

• 175 g pearl barley
• 500 g lamb necks, fillet cut into large cubes
• 25 g butter
• 25 g plain flour
• 2 tablespoons tomato puree
• 2 vegetable bouillon cubes, made up with
• 900 ml water
• 1 large leek, washed and sliced into thick rings
• 2 medium carrots, peeled and sliced into thick rings
• 2 sticks celery, cut into 5cm sticks

1. Place the pearl barley in a pan and cover with cold water, bring to the boil and simmer for 30 minutes, keeping the water topped up.
2. Drain the barley and reserve any liquid.
3. Cook the lamb in a large pan over a high heat until sealed and browned on all sides then remove from the pan.
4. Melt the butter in the same pan, add the flour and cook until the roux is a golden brown colour then stir in the tomato puree
5. Add the stock slowly, stirring all the time, bring to the boil.
6. Add the pearl barley, any reserved liquid and the vegetables and cook gently for 30-35 minutes.
7. Season to taste before serving.

pearl barley, butter, flour, tomato puree, vegetable bouillon cubes, rings, carrots, celery

Taken from www.food.com/recipe/autumn-casserole-192475 (may not work)