Lamb and Barley Soup

I'm back and debuting some new recipes that I enjoy making in large batches. I now come complete with toddler, so batch cooking is a life saver! Plus, in this recipe I get to use a giant spice infuser that I found at World Market! I will have more thoughts to come. In the meantime, please enjoy a family favorite: Lamb and Barley Soup!

  

 

Ingredients 

1.5 pound leg of lamb (a less expensive piece can be substituted, but it usually yields less actual meat)

6-7 cups of low sodium vegetable stock (enough to cover the meat)

2 carrots roughly chopped

1 medium russet potato diced into small cubes

12 ounces "strained" tomatoes

2 tsp. tomato paste

1 Tbsp. butter

4 whole cloves

2 tsp. coriander seeds

4 bay leaves

2 cinnamon sticks

2 tsp. cumin seeds

1/2 tsp. black peppercorns

1 small piece of ginger (about 2 inches in length, peeled)

1 cardamom pods

1/2 tsp. caraway seeds

1 Cup barley

Method

Chop the lamb into 2 inch chunks. You can brown the meat in the pot for added flavor, but it isn't essential. Place the meat in a pot and cover with the vegetable stock. Slowly bring the stock to a boil and occasionally skim the foam that is created from the fat that is rendered. Reduce the heat to a medium-low setting and allow the meat to cook for 30 minutes. Place all the spices and ginger into an infuser or cheese cloth and add it to the pot along with the barley. Cover the pot and allow it to simmer for an hour. Remove the lid and the spice infuser, then add the chopped carrots, potatoes, tomato paste and strained tomatoes to the pot. Allow the soup to simmer for 20 minutes at a medium low heat. Add the butter and salt to taste. This recipe freezes quite well, so once you figure out the spice ratio you prefer, I recommend making a double batch!

Enjoy!