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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.

See Also

Imbolc Food and Feasting

All About Imbolc

Imbolc Craft Projects

Ingredients

• 2 Tbs. butter or oil
• 1 onion, chopped
• 1 1/2 lbs. lean lamb, sliced into thin strips (you can also use lamb still on the bone as in the photo, but plan to adjust your cooking time to a little longer)
• 1 C. beef or vegetable broth
• 1/2 C. barley
• 2 Tbs. curry powder
• 1/2 C. golden raisins

• Prep Time: 30 minutes
• Cook Time: 30 minutes

• Total Time: 60 minutes
• Yield: 4 servings

Preparation

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.

If you don't eat meat, never fear! This is actually excellent with some chopped zucchini or your other favorite squash in place of the lamb.

 

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