Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large pot, cook lamb 3-5 minutes, or until no longer pink. drain off fat. add onions and carrot; cook, stirring, for 6-8 minutes or until softened. stir in kale, quinoa, beer and broth; bring to a boil. reduce heat to low, cover and simmer, 15-20 minutes or until quinoa is tender. stir in vinegar. season to taste with salt and pepper.

Target recipe: in a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil. add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours. add more water to adjust for any evaporation; skim the surface of the soup as necessary. remove meat from broth; cut meat from bone and cut in small pieces. discard the bones and return the meat to the soup. continue simmering. in a skillet, melt the butter over medium heat. add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. add the vegetables to the soup. simmer for about 10 minutes, or until the vegetables are tender. add salt, pepper, and seasonings to taste.