Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 1 cup barley
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the cumin, paprika, salt, and black pepper and stir to combine.
5. Add the barley and water and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Add the chopped parsley and cook for an additional 5 minutes.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Medium-high heat for browning the lamb and medium-low heat for simmering.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 380
Fat: 15g
Carbohydrates: 34g
Protein: 25g
Fiber: 9g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- Quinoa or rice can be substituted for barley.
Variations:
- Add chopped carrots and celery for a heartier soup.
- Use lamb broth instead of water for more flavor.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- Brown the lamb well for maximum flavor.
- Stir occasionally to prevent the barley from sticking to the bottom of the pot.
- Add more water if needed to achieve desired consistency.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or croutons.
Pairings:
Crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or a side of mashed potatoes.
Troubleshooting advice:
If the barley is still hard after an hour of simmering, add more water and continue cooking until tender.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Gyurma is a traditional soup from Uzbekistan that is typically made with lamb and barley.
Flavor profiles:
This soup is savory and hearty with a slightly smoky flavor from the paprika.
Serving suggestions:
Serve hot with a side of crusty bread for dipping.
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Region: Hungarian