1. Place Lamb in a large pan and cover with water. 2. place pan over med to high heat. 3. While the water is heating dice the turnip, 1 of the carrots and the onions. 4. grate the other 2 carrots and slice the leek. 5. Add these to your pan of simmering water and skim off froth as you cook for 15mins. 6. Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley. 7. Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky. 8. Stir the soup as it cooks and skim off fat with a large spoon. 9. Add more hot water from the kettle if required. 10. Stir more often towards the end of cooking time as barley may stick to base of pan. 11. Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones. 12. Cut the meat into small pieces and add to the soup. 13. Taste the soup, add more salt if necessary and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
