Active Time

　　20 min

　　Total Time

　　45 min

　　This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

　　

Ingredients

Makes 6 (main course) servings

　　3 tablespoons unsalted butter

　　1/2 lb ground lamb

　　2 medium onions, chopped (1 1/2 cups)

　　2 carrots, sliced 3/4 inch thick

　　1 lb kale, stems and center ribs cut off and discarded and leaves finely chopped (4 cups)

　　1 Turkish or 1/2 California bay leaf

　　3/4 teaspoon salt

　　3/4 teaspoon black pepper

　　3 cups reduced-sodium beef broth (24 fl oz)

　　2 cups water

　　1/2 cup quick-cooking barley

　　1 tablespoon malt vinegar or cider vinegar

　　

Step 1

Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.

　　

Step 2

Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.