This soup (from my sister Tor) has a terrific mix of mild spices that work beautifully with the lamb and vegetables. The slow cooking of the lamb means that the meat is oh so tender. It’s a terrific winter warming soup that is bulky enough to serve as a meal for the family. I love to serve it in my household as a weekend lunch.
Spiced Lamb Soup
Ingredients (Serves 4)
- 2 lamb shanks (about 750 g (26 oz) in total), French trimmed
- 1 L (4 cups/400 g) chicken stock
- 1 L (30 fl oz) water
- 2 Tbsp. pearl barley
- 3 carrots, peeled and coarsely chopped
- 2 celery sticks, coarsely chopped
- 2 tbsp. dried red lentils
- 2 tsp. mild paprika
- ½ tsp. ground cinnamon
- ½ tsp. ground turmeric
- 1 lemon halved
- Place the lamb shanks, stock, water and barley in a large saucepan over high heat. Bring to the boil then cover and reduce heat to low. Simmer for 1 hour.
- Add the carrot, celery, lentils, paprika, cinnamon and turmeric. Season with pepper. Cover and simmer for 25 minutes or until the lamb is very tender.
- Add the lemon and simmer for 5 minutes.
- Remove the lamb shanks and lemon from the soup. Discard the lemon. Finely shred the lamb meat and add to the saucepan. Season
with salt and pepper.
If you liked this post, you might also like:
If you liked this post, please share it: