Gluten-Free Jareesh Soup

Ingredients

• 1 lb Lamb
• 1 cup Gluten-free pearled barley
• 1 large Onion
• 2 medium Tomatoes
• 2 tbsp Ghee
• 2 tbsp Jareesh spice mix
• 6 cups Chicken broth
• 2 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (325°F / 163°C). Add the 2 tablespoons of ghee and melt it.
2. 2Add the 1 large onion, cut into 1/2-inch pieces, to the pot. Sauté for 8-10 minutes, or until the onion is golden brown and softened.
3. 3Add the 1 pound of lamb, cut into 1-inch cubes, to the pot. Brown the lamb on all sides, about 5-7 minutes.
4. 4Stir in the 2 tablespoons of jareesh spice mix and cook for 1 minute until fragrant.
5. 5Add the 2 medium tomatoes, cut into 1/2-inch pieces, to the pot. Cook for 5 minutes, stirring occasionally.
6. 6Pour in the 6 cups of chicken broth and add the 1 cup of gluten-free pearled barley. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour and 30 minutes, or until the gluten-free pearled barley and lamb are tender.
7. 7Stir in the 2 tablespoons of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Simmer uncovered for another 10 minutes.
8. 8Serve the soup hot.

Substitutions

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