Lamb and Barley Soup
(Lamb and Barley Soup, Sherpa Style)

Ingredients:

* 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
* 1 tablespoon curry powder
* 4 tablespoons butter
* Salt and Pepper
* 3 cups lamb broth or water

Cooking Instructions:

In a non-stick sauce pan, heat butter. Add onions and saute till lightly browned. Season lamb with curry powder, 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.

Gundruk Suruwa
(Soup of Fermented Vegetables)

For Gundruk:
Ingredients:

* 1/2 lb mustard greens, cut in 2-in. length
* 1/2 lb daikon, thinly sliced and cut in 2-in. length
* 1/2 lb napa cabbage, cut in 2-in. length
* 1/2 lb spinach, torn into 2-in. pieces

In a large mixing bowl, add all vegetables; rinse and drain. Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture. The vegetables will have wilted a bit. Collect and put in a large bowl. Pack the vegetables into a large, thick sterilized jar and compact as much as possible. Tighten the lid and let stand for two days in a warm place. After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar. Press down the mixture again and close the lid. Allow fermenting for another 3-5 days. At the end of the fermentation process, the vegetable will have developed acidic flavors. Use gundruk fresh or in the sun-dried form for the soup preparation.

Soup Preparation:

* 1 cup gundruk
* 3 cups potatoes, diced
* 2 cups tomatoes, diced
* 1 cup onion, diced
* 1/2 cup green pepper, diced
* 3 dried red chilies
* 1 teaspoon cumin seeds
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 1 teaspoon cumin powder
* 3 cups broth or water
* 3 tablespoons cooking oil
* Salt and Pepper
* 1 tablespoon chopped cilantro (for garnish)

Cooking Instructions:

In a large sauce pan, heat oil and fry cumin seeds and dried chilies until dark. Add gundruk and brown well. Add diced onions, green pepper, garlic, ginger, turmeric, cumin powder, salt and pepper and stir for five minutes. Add potatoes, chopped tomatoes and broth; stir thoroughly. Bring to a boil and allow simmering for 20-30 minutes or until potatoes are tender and a desired soup consistency has been achieved. Serve with steamed rice.

Chickpea Suruwa
(Chickpea and Potatoes Curried with Tomatoes)

(Note: Chicken or lamb can be added to prepare non-vegetarian suruwa.)

Ingredients:

* 2 cups chickpeas, presoaked overnight
* 2 cups potatoes, diced
* 1 lb boiled, chunked meat (optional)
* 1.5 cups onion, diced
* 1 cup green pepper, diced
* 1 cup celery, diced
* 1 cup tomatoes, diced
* 1 teaspoon cumin seeds
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1 tablespoon chili paste
* 1 teaspoon turmeric
* 1 tablespoon cumin powder
* 2 cups broth or water
* 1/2 cup cooking oil
* Salt and Pepper
* 1/2 cup chopped cilantro (for garnish)

Cooking Instructions:

In a large non-stick sauce pan, heat oil and fry cumin seeds for a minute or so. Add diced onions, green pepper, and celery; fry until lightly browned. Add garlic, ginger, chili and cumin powder for a couple of minutes over low heat. Bring heat to medium-low; add potatoes and stir-fry for five minutes or until potatoes are half cooked. Add turmeric and mix well for a few seconds. Put soaked chickpeas into the potato mixture and give it a good stir for five-seven minutes. Add tomatoes, broth, salt and pepper; allow simmering for 40-60 minutes until the chickpeas are tender and a desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with roti (flat bread) or puri (deep-fried flat bread).