Less than 45 minutes
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- 2 Tbsp (30ml) canola or olive oil
- Salt and milled pepper
- 1kg lamb stewing meat (such as goulash or knuckles)
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 star anise
- 1 stick cinnamon
- 2 tsp (10ml) ground cumin
- 1 Tbsp (15ml) ground coriander
- 2 Tbsp (30ml) tomato paste
- 5-6 cups (1.25-1.5L) lamb or beef stock
- Grated peel of 1 orange
- 1 cup (250ml) pearl barley
- Handful chopped mint, coriander and/or parsley
- Yoghurt, for serving
- 1 jar (100g) red pepper or tomato pesto
- 8 slices sourdough bread
- 1½ cups (375ml) grated mozzarella cheese
- Heat oil in a pot.
- Season lamb and brown in batches. Remove and set aside
- Sauté onion in the same pot until soft.
- Add garlic and spices and flash fry until fragrant, adding extra oil if needed.
- Stir in tomato paste and cook until sticky, about 1-2 minutes.
- Return meat to pot.
- Add stock and orange peel and season.
- Cover and simmer for 40-45 minutes.
- Once meat is soft, remove lid and add barley.
- Simmer for another 15-20 minutes.
- Stir through herbs.
- Spread pesto onto 4 sourdough slices and sprinkle with cheese.
- Top with remaining slices and toast in a sandwich press.
- Dollop soup with yoghurt and serve with toasties.