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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 170°C.
Step 2
Cut lamb fillets into small pieces. Heat half the oil in a frying pan, add lamb and fry in batches until sealed and light brown. Place a few pieces in each ramekin.
Step 3
Heat remaining oil in the pan, add onion and cook over medium heat for 1-2 minutes until it just starts to brown.
Step 4
Add carrot, celery and mushroom, and cook for a further minute. Add flour and stir in well before adding wine and stock.
Step 5
Finally, add barley, season well with salt and pepper, then divide between ramekins. Arrange potatoes on top, brush with butter and place a circle of non-stick baking paper over each pot.
Step 6
Place in a roasting pan, cover the pan with foil and bake for 1 1/2 hours. (If making in advance, set aside to cool after baking, then refrigerate.)
Step 7
Remove foil and baking paper, brush with a little more butter and bake, uncovered, for 30 minutes.
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