蔬菜、大麦和扁豆火锅配铁板酥油

Directions

1. Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.

2. Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.
3. Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.
4. Add all the ingredients up to and including the lentils and give them a good stir.
5. Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.

6. Now it’s your choice how you’ll continue the cooking:
   
   Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
   
   Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
   
   Slow cooker: Cook on low for 6-8 hours. 
   
   Pressure cooker: Cook on high for 20 minutes.
   
   Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.

Sizzling Ghee Topping

1. Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.
2. Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.
3. Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl. 😊

Lamb Shank Variation

1. Season 2 lamb shanks generously with salt and pepper.
2. Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.
3. Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.
4. Add lamb shanks back to the pan and then continue from step 5 of the main recipe.

5. With the addition of lamb shanks, you’ll need to cook the hotpot for longer:
   
   Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
   
   Oven: Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
   
   Pressure cooker: Cook on high for 40 minutes.
   
   Slow cooker: Cook on low for 8 hours.
   
   Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.
   
   Stir through the parsley and top with the yoghurt and sizzling ghee.