Recipes and Cooking Lamb Birria with Barley and Dried Plums 1.0 (1) 1 Review A mixture of fire-roasted tomatoes and plums give this comforting birria stew its signature smoky-sweet flavor. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Updated on June 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Cook Time: 8 hrs Slow Cook Time: 8 hrs Total Time: 16 hrs 30 mins Servings: 4 Yield: 8 cups of stew Jump to Nutrition Facts Ingredients 1 ½ pound lean boneless lamb 2 14.5 ounce cans reduced-sodium chicken broth 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 medium onion, chopped ½ cup regular (not quick-cooking) barley ½ cup dried plums, quartered ¼ cup dry red wine 2 teaspoon ground ancho chile pepper 3 cloves garlic, minced 1 teaspoon ground pasilla chile pepper or 1/2 teaspoon ground chipotle chile pepper ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 Plum tomato, chopped Snipped fresh parsley or cilantro 1 recipe Crisp Tortilla Strips Lime wedges Directions Trim fat from meat. Cut meat into 1-inch cubes. In a 3 ½- 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. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges. Crisp Tortilla Chips Preheat oven to 350°F. Roll up 3 6-inch flour tortillas. 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. Rate it Print Nutrition Facts (per serving) 472 Calories 11g Fat 50g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 472 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 109mg 36% Sodium 1141mg 50% Total Carbohydrate 50g 18% Total Sugars 14g Protein 43g Vitamin C 30.1mg 151% Calcium 101mg 8% Iron 5.9mg 33% Potassium 1175mg 25% Folate, total 28.2mcg Vitamin B-12 5.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.