1 1/2 lb. lamb, cubed (fat removed)
1 tsp. salt
1/2 tsp. pepper
2 tbsp. fat
1 clove garlic
1/4 c. barley
1/4 c. tomato sauce
2 c. water or more if preferred depends on solids
2 carrots, cut up
2 celery, cut up
2 onions, cut up
1 parsley or parsnip, cut up
1 potato, cut up
10 pieces parsley, tied up

Brown lamb in hot fat. Season. Add barley tied up parsley and water. Cover and simmer 1 hour. Add vegetables. Cook 30 more minutes or until vegetables are tender. Serves 4-6.