Advertisement
Ingredients
- 3tablespoons extra virgin olive oil
- 1pound boneless lamb shoulder, well-trimmed of fat and diced fine
- Salt and freshly ground black pepper
- 2½cups canned tomato puree
- 3 to 4tablespoons harissa (chili paste, sold in fancy food or Middle Eastern shops)
- ¼cup finely chopped onion
- ¼cup finely chopped celery
- 2tablespoons chopped flat-leaf parsley
- ¾cup fine pearl barley, millet or orzo
- 1lemon, in 6 wedges
Nutritional analysis per serving (6 servings)
392 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 18 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in a large heavy saucepan. Season lamb with salt and pepper, and add to pan. Saute over medium-high heat, stirring, until it has browned.
- Step 2
Mix ½ cup of the tomato puree with ½ cup water, and add it to the pan along with 3 tablespoons of the harissa. Cook for a couple of minutes; add the onion, celery, parsley and the remaining tomato puree. Stir in 3 cups water. Bring to a simmer, and cook over low heat, covered, until the lamb is very tender, about 20 minutes.
- Step 3
Add another 3 cups water, and bring to a boil. Slowly add the barley, millet or orzo in a thin stream, stirring. Cook about 10 minutes. Taste for seasoning, adding more salt and harissa if desired. Serve with lemon wedges.
Private Notes
Comments
I've been making this soup since it appeared in an article in 1998. It's easy to put together and absolutely outstanding—one of those gems that's much greater than the sum of its parts. Glad to see it in this archive!