Lamb Soup with Curried Cucumber Salad

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Lamb Soup with Curried Cucumber Salad Ingredients

4 Lamb racks; see * Note	Freshly-ground black pepper;
1 qt Chicken stock or vegetable	=== CUCUMBER SALAD ===
1 c Diced carrots	1 c Julienned cucumber
1 c Diced celery	1/2 c Plain yogurt
1 c Diced onions	1 tb Madras curry powder
1 Bay leaf	Salt; to taste
Salt; to taste	Freshly-ground black pepper;

Instructions for Lamb Soup with Curried Cucumber Salad

* 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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