Lamb Soup With Curried Cucumber Salad

Recipe Ingredients

4		Lamb racks - see * Note
1		Chicken stock or vegetable stock
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
1 cup	62g / 2.2oz	Diced onions
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cucumber Salad
1 cup	237ml	Julienned cucumber
1/2 cup	118ml	Plain yogurt
1 tablespoon	15ml	Madras curry powder
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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

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

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