Recipe courtesy of Ming Tsai
Lamb Soup with Curried Cucumber Salad
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 98 mg
- Sodium
- 1189 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 44 g
- Saturated Fat
- 19 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 98 mg
- Sodium
- 1189 mg
Ingredients
CUCUMBER SALAD
Directions
- 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.
