Lamb soup with curried cucumber salad

Yield: 4 servings

Measure Ingredient
4 \N Lamb racks; see * Note
1 quart Chicken stock or vegetable stock
1 cup Diced carrots
1 cup Diced celery
1 cup Diced onions
1 \N Bay leaf
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === CUCUMBER SALAD ===
1 cup Julienned cucumber
½ cup Plain yogurt
1 tablespoon Madras curry powder
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

* Note: See the "Grilled Lamb Loin With Kaffir Lime Peanut Sauce And Gado-Gado Salad" recipe which is included in this collection.

In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off.

Dice up the meat and add back to the soup. Check for seasoning. CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad. This recipe yields 4 servings.

Suggested Wine: Treana, Red Table Wine, Central Coast, Paso Robles, CA., 1996

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A21)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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