Lamb & Pearl Barley Soup


Description

You can use lamb meatballs or any other part of the lamb. And for the vegetables, you can use only onions and carrots.

Ingredients

800g lamb, with bone preferably
100g pearl barley (you need about 2-3 Tbsp uncooked barley per person)
1 carrot
1 small zucchini
1 medium capsicum
1 bay leaf
1 onion, chopped
1 tbsp extra virgin olive oil
2 tsp whole coriander, crushed a bit
1 tsp cumin seeds
1 garlic clove, chopped
Salt and pepper to taste
Some fresh (chopped) coriander, optional
Arabic or any other bread to serve

Directions

1. Night before or at least 3 hours before cooking, cover washed pearl barley with cold water.

2. In a large pot, add lamb and cover with cold water. Bring to boil, remove all foam, reduce heat to medium-low, cover with a lid and boil for 1hour. Take the meat from the broth, and cut into medium pieces.

3. Drain pearl barley and then add to the pot, cook for 40 min.

4. Cut vegetables into small cubes, and add to soup along with the bay leaf. Season the soup with salt and freshly ground pepper. Cook the soup for 20 minutes more.
Tip: Add some hot-boiling water if the soup is too thick for your taste.

5. Meanwhile, in a small frying pan, heat the oil and fry the onion on medium heat until it’s just transparent. Add coriander and cumin seeds, and garlic if using, and fry for 1 min more. Transfer to the soup.

6. Turn the heat off. Serve hot with some bread. Garnish with freshly chopped coriander, if desired.

Enjoy!

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