6 c Water

2 ts Salt

2 lb Boneless lamb, cut into

Serving chunks 3 Cloves garlic, crushed

1 c Barley

2 tb Olive oil

1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered

saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the

broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet"