Harisse (barley stew with lamb)

Harrise (barley stew with lamb bones)
Ingredients

1 cup barley
2 lamb bones
2 Spanish onions
2 cans Campbell’s beef broth
Ground cumin
Ground coriander
Salt
Pepper
Olive oil


Directions

Use the bones from the shoulder or leg of lamb with a little meat still left on. You need 2 or 3 bones. Simmer in covered saucepan with a little water until meat comes away from the bone. If the bones were frozen, the process will take a little longer, 2 or 3 hours. I do it over a very low heat, the meat is more tender that way. Just check to make sure there is still water in the saucepan..
A good way to make this dish is to cook the bones the day before, leave overnight in the fridge and remove any congealed fat from the surface the next day.

Chop 2 large Spanish onions and saute in a tablespoon olive oil, until golden brown.

Remove onions from frying pan and add to bones, cover bones with 5 cups water.

Add 2 cans Campbell’s beef broth
1 cup barley (use pearled medium barley)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons salt and a good shake of pepper.

Mix a few times and then leave to simmer on low heat until barley is tender. This can take a good hour.

Consistency should be like a hearty soup, not too thick and not too much liquid.
If you find it is becoming too thick, add more water. If you keep adding water, add another can of beef broth or it will lose its flavor.

Sometimes the barley expands, especially if you eat it as a leftover, just add another can of beef broth and reheat.

You can also cut up a few carrots and add to the harisse if you like for a change.

Freezes well.