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.
Recipe Courtesy of Ming Tsai