Title: Barley pudding with lamb
 Categories: Meats
      Yield: 6 Servings
 
      6 c  Water
      2 ts Salt
      2 lb Boneless lamb, cut into
           Serving chunks
      3    Cloves garlic, crushed
      1 c  Barley
      2 tb Olive oil
 
  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"