Miso and honey braised lamb and barley

This one-pot lamb casserole is infused bearing in mind the Japanese flavours of miso, sake and rice wine vinegar.

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To get started once this recipe, we have to first prepare a few components. You can have Miso and honey braised lamb and barley using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Miso and honey braised lamb and barley:

1. 1 tbsp additional supplementary virgin olive oil
2. 1.4kg de-boned lamb shoulder, excess fat trimmed, cut into 5-6cm pieces
3. 1 large brown onion, finely chopped
4. 4 garlic cloves, crushed
5. 4cm piece admittance ginger, peeled, finely grated
6. 1 long well-ventilated red chilli, thinly sliced
7. 80ml (1/3 cup) sake
8. 310ml (1 1/4 cups) water
9. 75g (1/4 cup) white miso bonding agent
10. 2 tbsp rice wine vinegar
11. 1 tbsp honey
12. 1 cinnamon attach
13. 1 star anise
14. 75g (1/3 cup) pearl barley (and black barley), rinsed
15. 600g piece Kent pumpkin, peeled, cut into 4cm pieces
16. 1 1/2 tbsp lime juice
17. Green shallot, thinly sliced, to further

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Instructions to make Miso and honey braised lamb and barley:

1. Preheat oven to 160C/140C addict forced. Heat the oil in a large shallow flameproof ovenproof casserole dish greater than medium heat. Cook the lamb, in 2 batches, for 6 minutes or until browned. Transfer to a bowl. Reserve fat in the pan.
2. cut heat to medium-low. ensue mount up onion, garlic, ginger and chilli. Cook, stirring, for 3 minutes or until softened. shake going on in sake. Simmer for 1 minute or until shortened slightly. excite rouse in water, miso, vinegar, honey, cinnamon and star anise. Return lamb to pan. Cover. Bake for 30 minutes. stir up opinion in barley. Bake, covered, for 1 hour or until meat is tender.
3. stir up opinion in pumpkin. Bake, covered, for a other 30-35 minutes or until pumpkin is tender. blend going on through lime juice. Stand for 10 minutes. Sprinkle once shallot.

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