lamb barley soup

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Lamb Barley Soup

Lamb

Lamb Barley Soup

Hearty soup with chunks of lamb, chewy barley, and vegetables in a savory broth, perfect for chilly days.

Ingredients

1 pound ground lamb 1/2 large onion, chopped
1 (28 ounce) can diced tomatoes, drained
2 cups water
3 (10.5 ounce) cans beef consomme
1 (10.75 ounce) can condensed tomato soup
4 medium carrots, chopped 3 stalks celery, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper
1/2 cup barley

Directions

In a medium bowl, combine yogurt and garlic. Stir in the lamb cubes until coated. Cover, and refrigerate overnight.
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside.
Heat oil in a large skillet over medium high heat. Saute onions until tender. Stir in marinated lamb mixture. Season with cloves, ginger, cumin, cayenne and curry powder. Stir in raisins, reduce heat, and simmer for 2 hours. Stir in cooked rice and vegetable stock. return to a simmer, and cook 5 more minutes.

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