Equipment
Ingredients
Lamb and Aromatics
- 400 g lamb shoulder, diced into 1.5cm cubes
- 30 ml olive oil
- 1 brown onion, finely diced
- 100 g carrot, diced
- 80 g celery, diced
Spices and Base
- 3 garlic, minced
- 45 g harissa paste
- 30 g tomato paste
- 3 g ground cumin
- 8 g kosher salt
Liquids and Grains
- 400 g canned crushed tomatoes
- 1200 ml chicken stock
- 100 g pearl barley, rinsed
Finishing Touches
- 15 g fresh cilantro, roughly chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Heat the olive oil in a Dutch oven over medium-high heat. Add the diced lamb shoulder and sear until deeply browned on all sides, turning occasionally. This builds the foundational savory flavor of the soup.
Lower the heat to medium. Add the diced brown onion, carrot, and celery to the pot with the lamb. Cook until the vegetables have softened and the onion turns translucent.
Stir in the minced garlic, harissa paste, tomato paste, and ground cumin. Continue to cook, stirring constantly, until the spices are highly fragrant and the tomato paste has darkened slightly from caramelization.
Pour in a small splash of the chicken stock to deglaze the pot. Use a wooden spoon to scrape up all the browned, savory bits stuck to the bottom.
Add the crushed tomatoes, remaining chicken stock, rinsed pearl barley, and kosher salt. Bring the liquid to a gentle boil around 100°C/212°F, then immediately reduce the heat to low. Cover the pot and simmer until the lamb falls apart easily and the barley is plump and tender.
Remove the pot from the heat. Stir in the freshly squeezed lemon juice and chopped fresh cilantro just before portioning into serving bowls.
Chef's Notes
- Taking the time to properly sear the lamb is non-negotiable; the fond created at the bottom of the pot dissolves into the broth, giving the soup incredible depth.
- Harissa pastes vary wildly in their heat levels depending on the brand. If you are sensitive to spice, start with 20g and stir in more at the very end to taste.
- For an even richer mouthfeel, you can use bone-in lamb shoulder chops. Simply simmer them bone-in, then remove the bones before serving.
- Acid is vital in balancing the rich fat of the lamb shoulder. Do not skip the final addition of fresh lemon juice, as it cuts through the heaviness and brightens the entire dish.
Storage
Refrigerator: 4 days — Store in an airtight container. The barley will continue to absorb liquid as it sits; you may need to add water when reheating.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or stock to loosen the consistency.
