North African Lamb & Pearl Barley Soup

Name: North African Lamb & Pearl Barley Soup
Cook time: 30 h
Total time: 30 h
Yield: 4-6
Ingredients: Olive oil; 2 lamb shanks; 1 onion, thinly sliced; 2 cloves garlic, finely chopped; 2 carrots, peeled and chopped; 2 sticks celery, sliced; 2 tbsp Gewürzhaus Moroccan Souk Spice; 400g can of tomatoes; 6 cups (1.5L) water; 1 beef stock cube; 1 heaped tsp Gewürzhaus Harissa; 100g pearl barley; 100g dried lentils; Fresh mint, parsley or coriander leaves, or all three; 1 cup Greek yoghurt

Easy

2.5hrs

4-6

North African Lamb & Pearl Barley Soup

Rated 3.6 stars by 27 users

Servings

4-6

Cook Time

2 hours 30 minutes

This thick and rich soup is perfect for a cool weather. The carrots, celery, and lentils give this soup its substance, while the lamb and pearl barley provide a hearty flavour. This soup is also packed with protein and fibre, making it a filling and satisfying meal. So whether you're looking for a nourishing lunch or dinner, this North African Lamb and Pearl Barley soup is sure to hit the spot.

Image of North African Lamb & Pearl Barley Soup

Ingredients

Olive oil
2 lamb shanks
1 onion, thinly sliced
2 cloves garlic, finely chopped
2 carrots, peeled and chopped
2 sticks celery, sliced
2 tbsp Gewürzhaus Moroccan Souk Spice
400g can of tomatoes
6 cups (1.5L) water
1 beef stock cube
1 heaped tsp Gewürzhaus Harissa
100g pearl barley
100g dried lentils
Fresh mint, parsley or coriander leaves, or all three
1 cup Greek yoghurt

Directions

Preheat oven to 180°C.
Heat olive oil in a large, heavy-based oven proof dish. Sprinkle lamb shanks with salt and brown on all sides. Add onion, garlic, carrot, celery and Moroccan Souk Spice, stir well and fry for about 5 minutes.
Add tomatoes, water, Harissa and stock cube (crumbled) and bring back to a simmer.
Add barley and lentils, cover the dish and put in the oven. Cook for about 2 hours or until meat is falling off the bone.

To serve

To serve, top with a generous dollop of Greek yoghurt and fresh herbs.

Recipe Note

If you don’t have an oven-proof casserole dish you can cook this soup on the stove-top on a low heat – it might take a little bit longer.

Comments

Fantastic soup loved by wife and mother in law the only change I make as the wife doesn’t like lamb is we use osso bucco ( shin beef ) and I dice into pieces and also collect the marrow from the bones

Consistency is like a stew. I used chicken stock instead of beef and only 1.5 tablespoon of the Souk spice , with the Harissa and the flavour was fantastic.

Fabulous recipe- more casserole than soup ( the pearl barley soaks up all the liquid and becomes deliciously creamy). Nice after kick of heat but not too much

This is a winter favourite in my family. It’s easy to prepare and tastes delicious lots of flavour but not too much heat. Enjoy with some crust bread and butter….yum!