Hell, I like this dish so much that I brought it to work for my colleagues to try it. I was there, riding the subway with a 2-liters tupperware that was threatening to spill over, holding it carefully upright with my both hands. In the end, they loved it ! This is such a happy memory.
An aromatic broth, thick enough to make it feel like a real meal, with those little barley pearls that make it so satisfying. The strength of the lamb flavour, even with a small amount, adds depth to this vegetable-rich soup.
Salt your meat the day before ideally, but it's ok if you do it right when you start prepping. Use around half the amount of salt (3/4 tbsp for 6 servings).
Cut your onion, leek, celery and turnip into chunks.
Mince your garlic and peel your ginger.
Separate your cilantro leaves from their stems. Mince your cilantro leaves, but keep the stems whole.
Add your oil to a quite large pot and get it to medium-high heat.
Add your lamb and your onion. Brown the lamb on all sides.
Add your minced garlic and let it sizzle about 30 seconds. Add your tomato paste, allow it to cook slightly for around 1 minute while stirring your ingredients. Add your remaining salt.
Add your vegetables, then pour your water. Scrape the bottom of the pan to integrate all the deliciousness from the browned meat.
Let it cook for 30 minutes.
After 30 minutes, filter the soup using a strainer. Keep your broth aside and put the meat back into the broth.
Put this broth on medium heat. When it starts simmering, add your barley semolina and allow it to cook for 10 minutes.
Meanwhile, place the veggies that remain in a mixing bowl, then blend until you get a quite smooth purée.
When your barley is cooked, grate your ginger into the soup, then add half of your purée.
Turn off the heat, add your chopped cilantro leaves.
Et voilà !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.