Soups
Barley and Lamb Soup
Ingredients
- - 300 g (10 oz) lamb shoulder, cut into small pieces
- - 150 g (3/4 cup) pearl barley, rinsed
- - 1.5 litres (6 cups) water or lamb broth
- - 1 onion, finely chopped
- - 2 carrots, diced
- - 2 tbsp olive oil
- - 1 tsp ground turmeric
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 2 tbsp chopped fresh parsley, to serve
Method
- Heat the oil in the pot and brown the lamb pieces over medium-high heat, about 6-8 minutes.
- Add the onion and carrots and cook for 5 minutes until softened.
- Stir in the turmeric, then add the barley and water or broth.
- Bring to a boil, then reduce heat, cover, and simmer gently for 1 hour 15 minutes, stirring occasionally, until the lamb is tender and the barley is soft and the soup has thickened.
- Season with salt and pepper and scatter with chopped parsley before serving hot.
Native Name: Ash-e Jow
Cultural Background: Thick grain-and-meat soups known generally as ash have deep roots on the Iranian Plateau, where barley, the
region's oldest cultivated grain, was simmered slowly with whatever meat and herbs a household had on hand.
This lamb and barley version reflects the basic, sustaining pattern such soups have followed for millennia:
grain, meat, and slow, patient cooking.
Tips:
– Skim any foam from the surface after the initial boil for a cleaner-tasting broth.
– Add extra water partway through if the soup thickens faster than the lamb tenderises.
Variations:
– Top each bowl with a spoonful of plain yoghurt for a tangy finish.
– Use lamb shank instead of shoulder for a richer broth, removing the bone before serving.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently in a saucepan over low heat, thinning with a little water or broth as needed.
Nutrition: Per serving: approx. 310 kcal, 20 g protein, 28 g carbohydrate, 13 g fat, 5 g fibre.
FAQs:
Q: Can this soup be made without meat?
A: Yes, omit the lamb and use vegetable broth for a hearty vegetarian grain soup, though this changes it from the traditional version.
Q: Can I freeze this soup?
A: Yes, though barley can thicken further on thawing — add a little extra liquid when reheating.