Lamb soup with curried cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb racks; see * Note | |
| 1 | quart | Chicken stock or vegetable stock |
| 1 | cup | Diced carrots |
| 1 | cup | Diced celery |
| 1 | cup | Diced onions |
| 1 | Bay leaf | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === CUCUMBER SALAD === | ||
| 1 | cup | Julienned cucumber |
| ½ | cup | Plain yogurt |
| 1 | tablespoon | Madras curry powder |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* 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.