Lamb Soup with Curried Cucumber Salad (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
4 lamb racks from above |
1 quart chicken stock or vegetable stock |
1 cup diced carrots |
1 cup diced celery |
1 cup diced onions |
1 bay leaf |
salt and black pepper to taste |
1 cup cucumber julienned |
1/2 cup plain yogurt |
1 tablespoon madras curry powder |
salt and black pepper to taste |
Directions:
1. 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.
2. CUCUMBER SALAD
3. In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.
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