Name: Lamb & barley soup
Cook time: 105 min
Total time: 105 min
Yield: 6
Ingredients: 1.5 kilogram french-trimmed lamb shanks; 3 litre (12 cups) water; 3/4 cup (150g) pearl barley; 1 medium_piece (120g) carrot, sliced thinly; 1 medium_piece (350g) leek, sliced thinly; 2 (300g) stalks celery, trimmed, sliced thinly; 1 tablespoon curry powder; 250 gram silver beet (swiss chard), trimmed, chopped coarsely

Ingredients

1.5 kilogram french-trimmed lamb shanks

3 litre (12 cups) water

3/4 cup (150g) pearl barley

1 medium_piece (120g) carrot, sliced thinly

1 medium_piece (350g) leek, sliced thinly

2 (300g) stalks celery, trimmed, sliced thinly

1 tablespoon curry powder

250 gram silver beet (swiss chard), trimmed, chopped coarsely

Method

1.Combine lamb, the water and barley in a large saucepan, bring to the boil. Reduce heat, simmer, uncovered, 1 hour, skimming surface and stirring occasionally. Add carrot, leek and celery, simmer, uncovered, for 10 minutes.

2.Remove lamb from soup mixture. When cool enough to handle, remove meat, chop coarsely. Discard bones and fat.

3.Dry-fry curry powder in a small saucepan, over low heat until fragrant. Return meat to soup with curry powder and silverbeet, simmer, uncovered, until silver beet wilts. Season to taste.

Recipe is suitable to freeze. French-trimmed shanks have the gristle and fat removed and the bones scraped cleaned.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%