Lamb, Barley & Vegetable Soup
Recipe by Iain Hewitson from Huey's Cooking Adventures
Serves 8 to 10
Ingredients
- olive oil
- 1 kg lean lamb, cubed
- 2 carrots, diced
- 2 small-medium onions, diced
- 1 swede, diced
- 2-3 celery stalks, diced
- 3-4 garlic cloves, crushed
- 3 cans diced tomatoes, drained a little
- 4-5 litres chicken stock
- 1-2 tbsp soy sauce
- 1 heaped tbsp sambel oelek
- sea salt & freshly ground pepper
- ¾ cup pearl barley
- 1 cup frozen peas, thawed
- 2 tbsp chopped fresh parsley
Method
- Heat oil in a large heavy-bottomed pot and seal lamb all over. Remove and set aside.
- Add a little fresh oil to the pot if needed and gently saute carrots, onions, swede, celery and garlic until reasonably tender, stirring now and again.
- Then return the lamb with any juices, together with tomatoes, 4 litres stock, soy, sambel, seasonings and barley. Turn heat down, stir well and simmer until lamb is very tender, skimming as necessary and adding more stock if needed. Taste for seasoning.
- When almost ready, add peas and parsley.
Notes & Tips
NB: If freezing the soup, add the peas and parsley when reheating.
