This dish was born of wanderlust. Suaasat is a traditional Greenlandic soup, traditionally made with seal, reindeer, or whatever is available. In this version, I used lamb and the result is super tasty, so I look forward to a time when I can sample authentic suaasat in-country.
Serves 2
Prep Time: 10 minutes
Cook Time: 1.5 hours
Ingredients
300g lamb leg steak, cut into bite-sized chunks 350ml water 1 medium onion, finely chopped
100g mushrooms, any kind, roughly chopped 1 large carrot, cut into slices
1/4 cup dried cranberries
1 tsp rosemary, chopped
1/2 tsp thyme, leaves only
1 tsp sage, finely chopped 60g uncooked pearl barley
1/2 tbsp lemon zest salt and freshly ground pepper, to taste
Method
Pour the water into a large saucepan and add the lamb, onion, mushrooms, carrot, and cranberries. Season with salt and pepper.
Add the rosemary, thyme and sage and bring the mixture to the boil. Lower the heat to a low simmer and cook for one hour.
Add the pearl barley and lemon zest.
Maintain a simmer for another 30 minutes until the pearl barley is cooked and at least half of the liquid has been absorbed.
Serve in a shallow bowl.
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