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

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.

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