Bring to boil the lamb, seasoning, garlic, chilli and pearl barley with water to cover. Skim some of fat off surface if needed add onions. Continue to cook at a strong simmer for 1/2 hour.
Add parsnip, turnip and carrots. Continue to simmer strongly for 1/2 hour.
Add potatoes and simmer till potatoes are tender but still firm in texture. Drain excess stock from the pan and put lobby to one side. Make stock into gravy, then add back to lobby and stir well. Serve with crusty bread.