Persian Lamb and Barley Soup
(courtesy of Marcia Litsinger, owner, Churchill Butte Organics in Stagecoach. Serves 4)
2 tablespoons vegetable oil
1 medium onion, chopped
4 to 5 cloves garlic, chopped
2 teaspoons turmeric
1 pound lamb neck bones or shanks
½ cup barley (soak in water for a few hours before using)
1 pinch saffron, soaked in hot (not boiling) water for a few minutes
2 tablespoons dried mint leaves
2 to 3 tablespoons apple cider vinegar
Salt and pepper, to taste
Squeeze of lemon juice, to taste
Greek yogurt, for topping
In heavy stock pot, sauté onion and garlic with turmeric in vegetable oil until soft. Brown lamb meat on high heat, then add enough water to cover meat. Reduce heat to low and cover. Once meat is cooked, remove it from bones, which you can discard. Add barley, saffron, and 2 cups water, and cook on medium heat. Once barley is cooked, add dried mint and vinegar, and allow to simmer at least 10 minutes. Add salt, pepper, and lemon juice to taste. Serve in a bowl with a dollop of Greek yogurt on top.
