Ingredients for 6 servings:
1. 1 1/2 lbs lamb stew meat, cut into 1-inch cubes
2. 2 tablespoons cooking oil
3. 1 medium onion, chopped
4. 4 garlic cloves, minced
5. 2 1/2 cups low sodium chicken broth
6. 1 (14 1/2 ounce) can diced tomatoes
7. 1/2 cup pearl barley (regular)
8. 1/4 cup dry white wine
9. 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
10. 1/2 teaspoon salt
11. 1/4 teaspoon fresh ground black pepper
12. 1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups)
13. 1/4 cup chopped of fresh mint

Directions:
1. Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
2. In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.