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Heat a little oil in a casserole and brown the lamb, in batches, transferring it to a plate as you go. Set aside.
Soften the onion in the casserole, then stir in the pearl barley and cook for 1-2 minutes.
Stir in the carrots and return the lamb to the casserole. Add the stock and thyme and bring to the boil.
Cover and simmer for 50 minutes until the pearl barley is tender.
Stir in the kale, cover, and let it wilt gently for 5 minutes. Season to taste.