Recipe of the week

In autumn, you’ll be offered this hearty lamb and vegetable soup at almost any dastarkhan (eating place) in Tajikistan, says Caroline Eden. It is served with warmed non bread – a flatbread – but other types work well.

Autumnal soup with rice, barley and lamb

Serves 4 2 tsp olive oil 300g lamb neck fillet, cut into chunks salt and pepper ½ a large onion, finely chopped 50g wholegrain rice 50g pearl barley 500g mixed root vegetables, peeled and cubed ½ tsp ground allspice ¼ tsp cayenne pepper 700ml lamb stock 1 bay leaf parsley, to garnish

• Heat 1 teaspoon of the oil in a large saucepan. Season the lamb generously with salt and pepper, then fry over a high heat for a few minutes until browned.

• Add the rest of the oil, onion, rice and barley, and gently fry for 1 minute. Add the veg and spices, season, and cook for 2 minutes, then add the stock and bay leaf.

• Bring to a boil then simmer, with the lid on but stirring occasionally, for 40-50 minutes, or until the pearl barley is cooked but still has bite.

• Check the seasoning. When it’s cooked, spoon about a quarter of the soup (but not the bay leaf) into a separate pan or bowl.

• Purée with a stick blender then stir it back into the rest of the soup. Again, check the seasoning.

• Ladle into bowls, scatter over the parsley and serve with warmed bread.

Taken from Red Sands – Reportage and Recipes Through Central Asia by Caroline Eden, published by Hardie Grant at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.