Lamb and barley soup (or stew)
|30 ml||fresh chillies — 573|
|1||onion — large, finely chopped|
|2||garlic — cloves, finely chopped|
|1 kg||lamb — shanks|
|1.5 l||stock — lamb|
|250 g||pearl barley|
|250 ml||peas — frozen|
|250 ml||carrots — diced|
|fresh parsley — chopped|
|salt and freshly ground black pepper — to taste|
|parmesan cheese — shavings|
Heat the oil in a big pot and brown your meat in batches. It may seem like an unimportant thing to do, but it gives a wonderful flavor to your end result.
Once all the meat has browned, remove from the pot and add the onion, garlic and celery to the pot and saute until it is cooked, but not completely soft.
Add the meat back to the pot and also add ½ the stock.
Turn the heat down and simmer for about 1 hour or until the meat is soft. If at any stage you need to add more water or stock, do so.
When the meat is tender, add the rest of the stock, the pearl barley and the vegetables and cook until all of the liquid is absorbed and the barley is cooked. Add more stock if needed.
Serve in a big soup plate with some chopped parsley and parmesan shavings.