Lamb Barley Turnip Soup
A soup loaded with bold flavours, fibre and nutrition.
Ingredients
- 100 g pearl barley, washed thoroughly, soaked for 1 hour
- 3 medium turnips, cleaned and quartered
- 200 g lamb on the bone (use enough to yield approximately 100 g of meat)
- 1 large onion, sliced
- 2 plump cloves of garlic
- 1 tej patta or dried, Indian bay leaf
- 4-5 black peppercorns
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp paprika
- ½ tsp cinnamon powder
- ¼ tsp dried thyme
- 1 tbsp olive oil
- 300 ml water
- salt, as needed
Instructions
- Place the soaked barley with the water, lamb, peppercorns and bay leaf in the pressure cooker and cook for 20 mins on slow after 1 whistle.
- Once the pressure cooker has cooled, remove the lamb pieces, debone and shred the meat. Set aside. Remove and discard the bay leaf.
- Warm the olive oil in a deep pan or pot and add the onions. Cook on low heat till they're caramelised and soft. Add the garlic and cook for another 20 seconds.
- Now drop in the turnips, paprika, thyme and a little water from the cooked barley, cover and cook till they're almost done. You may need to add a little water in between to prevent burning.
- Then add the cinnamon powder, Worcestershire and soy sauces followed by the barley, lamb and any stock it may have. Mix well and add a little more water and salt if needed. Bring to a gentle simmer. Cook for 5 minutes more and serve hot.