Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan.
Bring to a boil, turn to a simmer, cover and cook for 2 hours.
Remove all from the pot, reserving the
broth.
Remove the fat from the broth and add enough water to make six cups.
Place the barley in a grain grinder and grind very coarsley.
You want something like groats or bulgar wheat in terms of texture.
groats and place in the pan.
Return the meat and broth to the pan and bring to a light boil.
Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed.
Serve with crusty italian bread or with pita bread.
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