Ingredients:
- 1/2kg mutton chops (I use half a neck but any chops would work)
- 1 onion
- 2 zucchinis
- 3-4 potatoes
- 2 dessert spoons massaman curry paste
- 2 tsp garlic
- salt and pepper
- 2 tsp chicken stock powder
- 1 1/2 cups pearl barley (the maggots)
Method:
In a big boiler fry off the chops and veggies with the curry, garlic, salt and pepper. Pop in the chicken stock powder and cover generously with water. Simmer until veggies are cooked. Pull chops out and use the whizzy stick to zoom up the veggies. Put chops back in, top with water and add pearl barley. Keep it festering away on really low heat for a few hours until the meat falls of the bones. Keep an eye out for it boiling dry and keep adding water as needed. Pull the bones out and chop up any chunks of meat into iddy biddy pieces. Enjoy!
The Ramblings:
What’s in a name? A soup by any other name would taste as divine.
Anyway lets crack off the good old Shakey. I love soup so so much but I know the boys sometimes struggle with them not being a solid enough meal, this is the solution, incredibly filling!