Thursday, April 17, 2014 10:57 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home Asian  Himalayan Lamb Barley Soup
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Himalayan Lamb Barley Soup
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 840
Description: Himalayan Lamb Soup
Serving Size: (As desired)
Preparation Time: about  1 1/2 hours

1 cup barley (tsampa in Tibetan)
1 lb lamb, cut into 1/4-in. thick slices (half inch long)
4 cups mushrooms, thinly sliced
1 cup chopped tomatoes
1/4 lb. spinach, washed and torn into small pieces
1 cup chopped onions
3-4 tablespoons soy sauce
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric
1 teaspoon ground pepper
4 tablespoons butter
Salt to taste
3 cups lamb broth
In a non-stick sauce pan, heat butter. Add onions and sauté till lightly browned. Salt and pepper the lamb and add to the onion mixture; brown well. Add mushroom to the lamb mixture and sauté for five minutes or so over low heat. Add garlic, ginger, and turmeric; stir for a minute or so. Add tomatoes, soy sauce, and broth. Increase the heat; bring to a boil and add barley; stir well. Lower the heat and simmer for about an hour until the barley grains and lamb are tender and a desired consistency of the soup has been achieved. At last, add spinach to the soup and wilt it for one minute. Serve hot.

Reformatted from a recipe submitted to, © Good Cooking, Inc. '98
Rate this recipe:  
Featured Recipe
» Cebuano Achara
Category: Filipino
Hits: 678
Rating:rating: (3.1)(3.1)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.