Sherpa style Lamb and Barley soup
A cup of hot soup does wonders during the chilly winter days. And when the soup is combined with lamb and barley flavor, no chill, even the Himalayan, could touch you. Living in the cold Himalayan region, the Sherpa community has developed immunity against the chills more than we do. It is also their food habits that help them to stay warm and healthy even in such adverse climates. So, here is one of the recipies of the Sherpa style soup of Lamb and Barley.
1 cup barley
1 lb lamb, cut into ¼ inch thick slices that are half inch long
4 cups thinly sliced mushrooms
1 cup chopped tomatoes
¼ lb washed and finely cut spinach
1 cup chopped onions
3 tbsp soy sauce
1 tsp minced garlic
1 tsp minced ginger
1 tsp turmeric
1 tbsp curry powder
4 tbsp butter
3 cups lamb broth or water
Salt and Pepper to taste
First of all, heat a non-stick pan and add butter, When the butter is heated, add onions and fry it until it turns light brown. Then, season lamb with curry powder, salt and pepper and add it to the onion in the pan.
Fry it until it turns brown, then, add mushroom and fry it all for about five minutes on low heat. Then, add garlic, ginger and turmeric and stir it well for a minute or so. After that, add tomatoes, soy sauce and broth and increase the heat letting the mixture boil. When it starts boiling, add barley and stir well. Then, lower the heat and let it simmer for about an hour until the barley grains and lamb ar tender and the soup thickens according to your desire. Finally, add spinach to the soup and let it wilt for a minute. Your soup is hereby ready to serve. Enjoy the hot Sherpa style Lamb and Barley soupand say goodbye to the chills.