Casserole with Lamb and Barley

Ingredients:

1kg diced lamb
2 tbsp oil
Salt and freshly cracked black pepper
½ cup pearl barley
4 ripe tomatoes peeled and chopped
1 tbsp chopped fresh basil or oregano (1 tsp dried)
1 tbsp sugar
½ medium cabbage chopped into wedges
½ cup finely chopped parsley for garnish

Method:

Firstly, heat oil in a pan and brown lamb on all sides, seasoning with salt and pepper. Put lamb into a deep saucepan, adding barley and enough water to cover contents then simmer for 1 hour. Add in tomatoes, herbs, sugar and cabbage. Continue simmering for a further 30 minutes until barley is tender. Garnish with fresh parsley to serve.