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.
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.
2 Comments
21 Aug 2023Nancy
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
23 Jul 2022Kathryn
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!
2 Comments
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!