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
Instructions
- 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.
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