Ingredients
1 small clove garlic
1 small onion
1 carrot
100g lean minced lamb
50g pearl barley
1 tbs. tomato puree

Peel and chop all the vegetables and place in a saucepan with the minced lamb, pearl barley and tomato puree.

Cover with water, stir well, breaking up the lamb mince and simmer for 45 minutes, stirring from time to time and adding more water if necessary.

When cooked, allow to cool slightly then puree to the required consistency.

Freeze any excess puree in small pots, or freezer bags so you can defrost and use at a later date.