Categories: Meats 
      Yield: 6 servings 
  
      6 c  Water                               3    Cloves garlic, crushed 
      2 ts Salt                                1 c  Barley 
      2 lb Boneless lamb, cut into             2 tb Olive oil 
           Serving chunks                  
  
  1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered 
  saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 
  2>. Remove all from the pot, reserving the broth. Remove the fat from the 
  broth and add enough water to make six cups. 3>. Place the barley in a 
  grain grinder and grind very coarsley. You want something like groats or 
  bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley 
  groats and place in the pan. Return the meat and broth to the pan and bring 
  to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is 
  soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian 
  bread or with pita bread. 
   
  ~ Jeff Smith "The Frugal Gourmet"