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Miso and honey braised lamb and barley
Miso and honey braised lamb and barley
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Succulent lamb casserole with Japanese miso, sake, and rice wine vinegar infusion, cooked in one pot.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1.4kg de-boned lamb shoulder, excess fat trimmed, cut into 5-6cm pieces
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, finely grated
  • 1 long fresh red chilli, thinly sliced
  • 80ml (1/3 cup) sake
  • 310ml (1 1/4 cups) water
  • 75g (1/4 cup) white miso paste
  • 40.00 ml rice wine vinegar
  • 28.60 gm honey
  • 1 cinnamon stick
  • 1 star anise
  • 75g (1/3 cup) pearl barley (and black barley), rinsed
  • 600g piece Kent pumpkin, peeled, cut into 4cm pieces
  • 31.50 gm lime juice
  • Green shallot, thinly sliced, to serve
Instructions:
  • Preheat the oven to 160C/140C fan forced. Heat oil in a large flameproof casserole dish over medium heat. Brown the lamb in 2 batches for 6 minutes. Transfer the lamb to a bowl, keeping the pan drippings.
  • Lower heat to medium-low. Incorporate onion, garlic, ginger, and chili. Sauté for 3 minutes until softened. Pour in sake and let it simmer for 1 minute to reduce slightly. Add water, miso, vinegar, honey, cinnamon, and star anise. Return lamb to the pan, cover it, and bake for 30 minutes. Fold in barley and continue baking covered for an hour until the meat is tender.
  • Mix in the pumpkin and bake covered for an additional 30-35 minutes until the pumpkin is tender. Add lime juice, let it sit for 10 minutes, and then garnish with shallots.

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