At Imbolc, the lamb is a true symbol of the season. In the British Isles, there were years when the spring lambing presented the first meat people had eaten in months. Barley was a staple crop in many areas of Scotland and Ireland, and could be used to stretch even the thinnest of winter meals to feed an entire family. Although curry was not native to the UK, it lends itself well to the theme of this Sabbat because of its fiery nature. The golden raisins add a bit of sunny sweetness. This simple dish is delicious, and reminds us that spring is truly on its way.
- 2 Tbs. butter or oil
- 1 onion, chopped
- 1 1/2 lbs. lean lamb, sliced into thin strips
- 1 C. beef or vegetable broth
- 1/2 C. barley
- 2 Tbs. curry powder
- 1/2 C. golden raisins
In a large skillet, heat the butter or oil. Sautee the onion until soft, and then add the strips of lamb. Brown the lamb, but not so long that it gets tough -- you want to keep it nice and tender. Slowly pour in the broth.
Add the barley, and cover the pan. Allow to simmer about 20 minutes, or until barley has cooked. Uncover, and add curry and raisins. Simmer for a few more minutes, and remove from heat. Serve as part of your Imbolc dinner.
** Note: for those of you who don't eat meat, this is actually excellent with some chopped zucchini or other squash in place of the lamb.
