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
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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


  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: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.