* 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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 31 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 8.1mg||2 %|
|Sodium 388.7mg||13 %|
|Potassium 509.7mg||13 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 15.5g|
|Protein 7.9g||11 %|
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Calories per serving: 133
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