Lamb Soup with Curried Cucumber Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 44
- Saturated Fat
- 19
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 25
- Cholesterol
- 98
- Sodium
- 1189
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
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
CUCUMBER SALAD
1 cup cucumber julienned
1/2 cup plain yogurt
1 tablespoon madras curry powder
Salt and black pepper to taste
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.