Soup – Lamb and Barley Soup (Nepali Food Recipe)

(Lamb and Barley Soup, Sherpa Style)


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  • 1 cup barley
  • 1 lb lamb, cut into 1/4-in. thick slices (half inch long)
  • 4 cups mushrooms, thinly sliced
  • 1 cup chopped tomatoes
  • 1/4 lb. spinach, washed and torn into small pieces
  • 1 cup chopped onions
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon turmeric
  • 3 tablespoons butter
  • Salt and Pepper
  • 5 cups lamb broth or water as required


  • In a non-stick sauce pan, heat butter.
  • Add onions and saute till lightly browned.
  • Season lamb with salt and pepper and add to the onion mixture; brown well.
  • Add mushroom to the lamb mixture and saute for five minutes or so over low heat.
  • Add garlic, ginger, and turmeric; stir for a minute or so.
  • Add tomatoes, soy sauce, and broth.
  • Increase the heat; bring to a boil and add barley; stir well.
  • Lower the heat and simmer for about an hour until the barley grains and lamb are tender and a desired consistency of the soup has been achieved.
  • At last, add spinach to the soup and wilt it for one minute. Serve hot.

Author: Tulsi Regmi

Originally posted 2009-11-28 20:26:16.

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