Ash-e Jow (Persian Barley and Vegetable Soup with Lamb)
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Ingredients
- 350 g diced lamb shoulder
- 150 g pearl barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1000 ml lamb stock
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 21.2 g
- Carbohydrate
- 31.3 g
- of which sugars
- 5.4 g
- Fat
- 24.5 g
- of which saturates
- 8.4 g
- Fibre
- 8 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and turmeric and brown for 6-8 minutes.
- 2
Stir in the pearl barley, carrots, celery and lamb stock, bring to a simmer.
- 3
Cover and cook gently for 45 minutes, stirring occasionally, until the barley is tender and the lamb is fully cooked.
- 4
Taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
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