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Spiced lamb soup
Spiced lamb soup
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Delicious Iranian barley soup with flavorful spices, vegetables, and tender lamb meat.
Ingredients:
  • 2 (about 750g) lamb shanks, French trimmed
  • 1L (4 cups) chicken style liquid stock
  • 1L (4 cups) water
  • 35.20 gm pearl barley
  • 3 carrots, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 40.00 ml dried red lentils
  • 5.00 gm mild paprika
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 lemon, halved
  • 4 rounds Lebanese bread
  • Olive oil spray
  • 2.50 gm mild paprika, extra
  • 12.00 gm sesame seeds
Instructions:
  • In a large saucepan over high heat, combine the lamb shanks, stock, water, and barley. Bring to a boil, cover, and simmer on low heat for 1 hour.
  • Combine the carrot, celery, lentils, paprika, cinnamon, and turmeric in the pot. Season with pepper, cover, and simmer for 25 minutes until the lamb is very tender. Stir in the lemon and simmer for an additional 5 minutes.
  • Remove the lamb shanks from the soup and discard the lemon. Finely shred the lamb meat, then add it back to the saucepan and season with salt and pepper.
  • Preheat the grill to high heat. Spread the bread onto 2 baking trays and grill for 1 minute until golden. Flip the bread, then spray with oil and sprinkle with extra paprika and sesame seeds. Grill for another minute until crisp and golden. Break the bread into large pieces and serve with the soup in individual bowls.

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