INGREDIENTS

• 1/2 pound American leg lamb that is boneless, trimmed and cut into small bite size pieces

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 stalk celery, chopped

• 1/2 cup pearl barley

• 1 tbsp dried green lentils

• 2 medium tomatoes, diced

• 1 jalapeño, finely chopped (optional)

• 2 garlic cloves, minced

• 1/4 cup chopped carrots

• 6-7 cups boiling water

• 1/2 cup frozen mixed veggies

• ¼ cup frozen lima beans

• 2 &½ tablespoons tomato paste

• 2 dried bay leaves

• ¼ cup of fresh cilantro or parsley , chopped for garnish

• 1 tbsp lemon juice

• Spices:

  • Salt to taste

  • Black pepper to taste

  • 1/2 tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1 tsp ground coriander

DIRECTIONS

In a large pot on medium heat, add the olive oil, onion and garlic. Stir and cook until onions are fragrant.

Then add the lamb and stir. Cook the lamb for 1-2 minutes on medium to high heat to get some color. Once the lamb gets slight browning, add all the spices, tomato paste and mix. Cook the lamb for 1 minute.

Now add all the veggies and stir.

Add the rinsed pearl barley and stir. Now pour in 5 cups of boiling water and add the two fresh bay leaves. Stir everything really well and bring soup to a boil.

Cover the pot and allow the soup to cook for about 50 minutes on medium to high heat until the lamb is tender and the barley is cooked. Check on the soup occasionally, and if the soup needs additional liquid add the remaining 1-2 cups of boiling water and stir.

Taste the soup and add additional seasoning to your liking.

Once ready, drizzle olive oil, and garnish with fresh cilantro or parsley.