Lightly curried lamb, cabbage, and barley soup from Grains for Every Season: Rethinking Our Way with Grains (page 40) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute Savoy cabbage for white cabbage.

  • bernalgirl on October 27, 2022

    This soup is fantastic. I used de-fatted leftover lamb shawarma from Falastin, which has a similar warm spice profile, with 1.5 T curry powder, otherwise I followed the recipe and was delighted with the results. It’s like scotch broth learned something while traveling the world.

  • Acarroll on January 29, 2022

    I used half the lamb that was called for. It still had more fat than I would have liked, but it was very flavorful. Would have been good with carrots added with the potatoes. And maybe a spicier curry powder.

  • breakthroughc on January 10, 2022

    If you love lamb you will love this recipe. My husband thought it was terrific. Me, who only likes lamb in small quantities, not so much. I made it cooking the broth for a full 3 hours and you end up with a super rich lamb broth. It is just too lamby for me. I used my fat separator for making gravy and took several inches of fat out. I think the skimming method would result in very fatty broth. I through in a couple of carrots and used a regular onion instead of leeks and just plain green cabbage. Lovely winter soup for lamb lovers.

  • Lepa on January 06, 2022

    This is delicious and warming. I took considerable liberties with the cooking method because I started this late without first checking how long it would take (hours if following the recipe)! I browned the lamb and then cooked it in the broth in a pressure cooker for 15 minutes. After removing the meat and bones I then added the sauteed onion/ veg/ barley mixture (cooked in another pan) and added it to the pressure cooker for an additional 20 minutes. This resulted in soup in a little over an hour that had a wonderful tasted and texture. That said, there were a lot of moving pieces and ideally you would make this when you have 3-4 hours to let it bubble leisurely on the stove. Leftovers for lunch today were lovely.

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