1 pound lean ground lamb, cooked, crumbled and drained
1 tablespoon olive oil
1 large onion, chopped
½ cup sliced celery
2 cloves garlic, finely chopped
1 cup pearl barley
1 tablespoon curry powder
1 teaspoon ground black pepper
½ teaspoon salt
3 cups fat-free chicken broth
Prepared mint sauce or mango chutney, optional
In large skillet, heat oil over medium heat. Add onion, celery and garlic; sauté for 4 minutes. Stir in barley and sauté until golden brown. Blend in curry, pepper and salt; cook for 1 minute. Stir in broth and bring to boil. Mix in cooked and crumbled lamb. Spray a 9x13-inch baking dish with non-stick cooking spray. Carefully pour mixture into baking dish. Cover with foil and bake in preheated 350° F oven for 30 minutes. Carefully remove foil and stir. Cover and bake 30 to 60 minutes longer or until barley is tender and liquid is absorbed. Serve with mint sauce or mango chutney, if desired. Makes 8 servings.
Per serving: calories 241, protein 15g, carbohydrates 23g, fiber 5g, fat 10g, cholesterol 37mg, sodium 251mg.