Lamb And Barley Stew

1 tablespoon polyunsaturated vegetable oil
750 g/1 1/2-1 3/4 lb boned shoulder of lamb,
trimmed and cut into 5 cm/2 inch cubes
25 g/1 oz pearl barley, soaked for 2 hours in
cold water
50 g/2 oz of soaked dried apricots
few parsley stalks
25 g/1 oz sultanas
1 onion, peeled and sliced
1 garlic clove, peeled and crushed
450 ml/3/4 pint stock
1 tablespoon lemon juice
salt
freshly ground black pepper
chopped parsley, to garnish

Heat the oil in a frying pan, add the lamb in batches and fry until browned on all sides. Transfer to a flameproof casserole with a slotted spoon. Drain the pearl barley and add to the casserole, with the apricots, parsley stalks and sultanas.

Add the onion and garlic to the frying pan and fry gently for 5 minutes without browning. Stir in the stock, lemon juice and salt and pepper to taste and bring to the boil, then pour over the lamb.

Place the casserole over a moderate heat and bring to the boil. Lower the heat, then cover the casserole and simmer for 1 hour or until the lamb is tender, stirring occasionally.

SERVES 4