BARLEY PUDDING WITH LAMB

Directions

1. 1
   Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan.
2. 2
   Bring to a boil, turn to a simmer, cover and cook for 2 hours.
3. 3
   Remove all from the pot, reserving the broth.
4. 4
   Remove the fat from the broth and add enough water to make six cups.
5. 5
   Place the barley in a grain grinder and grind very coarsley.
6. 6
   You want something like groats or bulgar wheat in terms of texture.
7. 7
   groats and place in the pan.
8. 8
   Return the meat and broth to the pan and bring to a light boil.
9. 9
   Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed.
10. 10
    Serve with crusty Italian bread or with pita bread.