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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1006 kcal
- Protein
- 82 g
- Carbohydrates
- 58 g
- Fat
- 56 g
- Fiber
- 13 g
- Sugar
- 20 g
- Sodium
- 2002 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1628 mg
- Calcium
- 133 mg
- Iron
- 5.6 mg
- Magnesium
- 110 mg
- Phosphorus
- 430 mg
- Zinc
- 6.5 mg
- Vitamin A
- 929 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.20 mg
- Niacin
- 3.0 mg
- Folate
- 29 mcg
- Water
- 32 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Soup is too thick and resembles a stew.
Cause: The pearl barley absorbed more liquid than expected during the simmering process.
Fix: Stir in boiling water or hot stock, 100ml at a time, until the desired soup consistency is reached. Adjust salt to taste.
Prevention: Ensure the heat is kept very low so excess liquid does not evaporate, and measure the barley accurately.
The lamb is tough and chewy.
Cause: The soup was boiled too vigorously or not simmered for long enough.
Fix: Continue to simmer the soup covered on low heat for an additional 20 to 30 minutes, checking tenderness frequently.
Prevention: Maintain a gentle simmer and ensure the pot is covered to keep the cooking environment moist and even.
Cultural Context
Rooted in the diverse culinary landscape of the Maghreb, this soup draws heavy inspiration from traditional Moroccan Harira and Algerian Chorba. The use of harissa, a fundamental North African chili and garlic paste, provides a complex backbone of heat and aromatics that beautifully contrasts the richness of the slow-cooked lamb.
