Let's Get Cooking
- 1 Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, leek, carrot and turnip. Cook for 8 minutes, until vegetables start to soften and colour slightly.
- 2 Add the Knorr Beef Stock Pot and water. Bring to the boil and turn down low to a simmer.
- 3 In a non-stick frying pan, over high heat, cook the lamb mince for 5 minutes, until well browned.
- 4 Add the mince to the stock pot. Remove any excess fat from the surface of the broth. Add the cabbage and pearl barley and simmer for 25 minutes until barley is tender.