KOL Foods founder, Devora Kimelman-Block has made this lamb stew for years for Passover seder (substituting the barley for additional potatoes). It is great because you can use seasonal and local root vegetables at a time of the year when local fresh vegetables are hard to find. She was originally introduced to the recipe by Tifereth Israel's chef, Roz Kram who made it for her daughter's Bat Mitzvah. She was looking for something that I could serve to lots of people that wouldn't break the bank and was amazingly delicious. Roz's did all that and then some.

• 3 lbs KOL Foods Lamb Stew Meat with Bone
• 2 Onion
• 3-4 cloves garlic
• 2 Turnips
• 3 Parsnips
• 5 Carrots
• 4 Potatoes
• 1 Head of Celery
• Water
• Chicken stock
• Salt and pepper to taste
• 3-4 stocks fresh thyme to taste
• 1 cup dry barley

1. Bake 3lbs KOL Foods' Lamb Stew Meat with Bone for 1 hour at 375 with onion and garlic. Alternatively, brown (sauté) in the stew pot

2. Sauté in the stew pot: turnips, parsnips, carrots, potatoes, celery, more onion and garlic, salt and pepper

3. Cover vegetables and meat (plus an additional 3 inches) with 50% stock, 50% water

4. Add thyme

4. After 1 hour add ½ lb dry barley

5. Slow cook for 3 hours at least

6. Leave bones in for an old fashioned feel or remove bones if desired

Serves 6‐8