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  Himalayan Lamb Barley Soup
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 898
Ingredients:
Description: Himalayan Lamb Soup
Serving Size: (As desired)
Preparation Time: about  1 1/2 hours

Amount/Measure/Ingredient
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
Instructions:
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 goodcooking.com, © Good Cooking, Inc. '98
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