Spicy Cajun Lamb Casserole with Pearl Barley

By Dixie Elliott

Spicy Cajun Lamb Casserole with Pearl Barley
Cajun and paprika add a spicy kick to this delicious winter dish. Serve on the bed of fluffy coriander and lime-infused pearl barley.

Serves 4

2 tbsp olive oil

lamb rump steak (or lamb leg),

trimmed, cut into 3cm cubes

1 large brown onion, finely chopped

large red capsicum, deseeded,

finely chopped

3 sticks celery, finely chopped

1 tsp ground black pepper

1 tsp ground white pepper

1 tsp salt

½ tsp garlic powder

½ tsp ground paprika

½ tsp dried thyme

400g diced italian tomatoes

½ cup chicken stock (or water)

2 tbsp olive oil (extra)

1 brown onion (extra), finely chopped

1 cup pearl barley

3 cups chicken stock (extra)

1 large lime, shredded rind

and ¼ cup juice

⅓ cup fresh coriander leaves

fresh coriander leaves (extra), to serve

1 Preheat oven to 200C. Heat 1 tbsp of the oil in a casserole dish over medium heat. 
Add one-sixth of the lamb and cook for 4–5 minutes or until browned on all sides. Transfer to a large plate. Cook remaining portions of lamb, adding more oil as required, and transfer to plate.

2 Add onion, capsicum and celery to casserole dish and cook for 5–8 minutes or until tender. Stir in black pepper, white pepper, salt, garlic, paprika and thyme. Cook for 1 minute or until aromatic. Add tomato and stock. Bring to the boil. Return lamb to casserole dish. Cover 
and cook for 1 hour 15 minutes or until lamb is tender.

3 Meanwhile, to make pearl barley, heat oil (extra) in a casserole dish. Add onion (extra) and cook for 3 minutes or until soft. Add pearl barley and stir until combined. Add stock (extra) and bring to the boil. Cover and bake (at 200C with lamb) for 40–45 minutes or until barley is tender. Stir through lime rind and juice, and coriander. Season with salt and pepper. Spoon pearl barley onto 4 serving plates. Top with lamb and coriander (extra).


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