Lamb and Barley Soup
(Lamb and Barley Soup, Sherpa Style)

Ingredients:

• 1 cup barley
• 1 lb lamb, cut into 1/4-in. thick slices (half inch long)
• 4 cups mushrooms, thinly sliced
• 1 cup chopped tomatoes
• 1/4 lb. spinach, washed and torn into small pieces
• 1 cup chopped onions
• 3 tablespoons soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 4 tablespoons butter
• Salt and Pepper
• 3 cups lamb broth or water

Cooking Instructions:

In a non-stick sauce pan, heat butter. Add onions and saute till lightly browned. Season lamb with curry powder, salt and pepper and add to the onion mixture; brown well. Add mushroom to the lamb mixture and saute for five minutes or so over low heat. Add garlic, ginger, and turmeric; stir for a minute or so. Add tomatoes, soy sauce, and broth. Increase the heat; bring to a boil and add barley; stir well. Lower the heat and simmer for about an hour until the barley grains and lamb are tender and a desired consistency of the soup has been achieved. At last, add spinach to the soup and wilt it for one minute. Serve hot.