Spiced Lamb Soup

This rich and nourishing Iranian barley soup stars spices, vegies and melt-in-the-mouth lamb meat.

The ingredient of Spiced Lamb Soup

• 2 about 750g lamb shanks french trimmed
• 1l 4 cups massel chicken style liquid stock
• 1l 4 cups water
• 2 tablespoons pearl barley
• 3 carrots peeled coarsely chopped
• 2 celery sticks coarsely chopped
• 2 tablespoons dried red lentils
• 2 teaspoons mild paprika
• 1 2 teaspoon ground cinnamon
• 1 2 teaspoon ground turmeric
• 1 lemon halved
• 4 rounds lebanese bread
• olive oil spray
• 1 teaspoon mild paprika extra
• 1 tablespoon sesame seeds

The Instruction of spiced lamb soup

• place the lamb shanks stock water and barley in a large saucepan over high heat bring to the boil cover and reduce heat to low simmer for 1 hour
• add the carrot celery lentils paprika cinnamon and turmeric season with pepper cover and simmer for 25 minutes or until the lamb is very tender add the lemon and simmer for 5 minutes
• remove the lamb shanks and lemon from the soup discard the lemon finely shred the lamb meat and add to the saucepan season with salt and pepper
• preheat grill on high divide the bread among 2 baking trays cook under grill for 1 minute or until golden turn the bread over and spray with oil sprinkle with extra paprika and sesame seeds cook under grill for 1 minute or until crisp and golden break bread into large pieces divide soup among serving bowls and serve with bread

Nutritions of Spiced Lamb Soup

fatContent: 378 815 calories
saturatedFatContent: 7 5 grams fat
carbohydrateContent: 1 5 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 35 grams protein
sodiumContent: n a

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