• 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


  • 1.

    Heat oil in a large heavy-bottomed pot and seal lamb all over. Remove and set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    When almost ready, add peas and parsley.


NB: If freezing the soup, add the peas and parsley when reheating.

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Posted by Lou22Report
This is an excellent recipe. I used a 4.5L slow cooker and cooked for 8 hours on low setting. This meant I used a lot less liquid (only 1L stock instead of 4L which I thought was a bit excessive anyway). I used less lamb (600 g) and only 2 tins of tomatoes as I was cooking for two but it still made plenty of soup. The lamb became very tender. Next time I would omit the swede and replace it with potatoes. The sambal oelek gives the soup a lovely kick and the peas and parsley lift it beautifully too. Will definitely add this to my winter soup repertoire.