Lamb Birria with Barley and Dried Plums

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2 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Yields: 8 cups of stew
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs low
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Lamb Birria with Barley and Dried Plums
Ingredients
1 1/2
pounds lean boneless lamb
2
14 1/2 ounce cans reduced-sodium chicken broth
1
14 1/2 ounce can fire-roasted diced tomatoes, undrained
1
1/2
cup regular (not quick-cooking) barley
1/2
cup dried plums, quartered
1/4
cup dry red wine
2
teaspoons ground ancho chile pepper
3
1
teaspoon ground pasilla chile pepper or 1/2 teaspoon ground chipotle chile pepper
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1
Plum tomato, chopped
 
Snipped fresh parsley or cilantro
1
recipe Crisp Tortilla Strips
 
Lime wedges
Directions
  1. Trim fat from meat. Cut meat into 1-inch cubes. In a 3 1/2- to 4-quart slow cooker combine meat, broth, tomatoes, onion, barley, plums, wine, ancho chile pepper, garlic, pasilla chile pepper, salt, ginger, cinnamon, and cloves.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges.
Crisp Tortilla Strips
Ingredients
3
6-inch flour tortillas
 
Nonstick cooking spray
Directions
  1. Preheat oven to 350 degrees F. Roll up each flour tortilla. Using a sharp knife, slice tortilla roll crosswise for long, thin strips. Lightly coat tortilla strips with nonstick cooking spray and spread on a baking sheet. Bake about 5 minutes or until golden. Cool.
Nutrition Facts (Lamb Birria with Barley and Dried Plums)
    Per serving:
  • 472 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 109 mg chol.,
  • 1141 mg sodium,
  • 50 g carb.,
  • 8 g fiber,
  • 14 g sugar,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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