Lamb Lentil and Barley Stew with Shiitake Mushrooms

Stewing lamb always develops good flavor especially combined with sautéd veggies, nicely browned and sweetened.  The Italians taught us that cooking tomato paste down for a few minutes in a hot pan, to go from a simple red sharp acidic character, to a rich complex mahogany wonder, transforms a soup, stew or sauce from good to great.  Adding the soaking water from the Shiitake mushrooms further develops a deep flavor for this stew.  Tons of flavor here - no need for any broth, just good fresh water and you'r ready to eat within an hour.

1 lb lamb, cubed in 1/2 inch
1 Tbsp fresh (2 tsp dried) rosemary

3 large carrots, peeled and diced
1 leek, cleaned and diced
3 stalk celery, cleaned and diced
2 cloves garlic, minced
2 Tbsp tomato paste
6 cups quarts water
3/4 cup French Puy lentils
1/4 cup pearl barley

1 cup dried Asian Shiitake mushrooms
2 cups hot water

Soak the mushrooms in a bowl in the hot water. Stir every once in a while.

Meanwhile, sauté the lamb in a bit of olive oil just until beginning to brown. Add the rosemary, carrot leek and celery, and sauté until the veggies soften and begin to brown up and sweeten a bit. Add the garlic and cook 2-3 minutes more. Add the tomato paste and cook for another 3-5 minutes. This sautéing greatly enriches the tomato paste flavor.

Add the water, lentils and barley and bring to a boil. Reduce to a simmer and cover. Once the stew is simmering, drain the mushrooms, reserving the soaking water. Slice the mushrooms and add to the stew along with the soaking water. Cook stew for about 45 minutes, stirring every once in a while.

Cook’s note: I usually use leftover frozen leg of lamb cooked rare, for this stew. I only partially thaw it in the microwave, making it very easy to cube.