Title: Lamb Soup with Curried Cucumber Salad
Categories: Eastwest
Yield: 4 servings

4 Lamb racks; see * Note
1 qt Chicken stock or vegetable
-stock
1 c Diced carrots
1 c Diced celery
1 c Diced onions
1 Bay leaf
Salt; to taste
Freshly-ground black pepper;
-to taste
=== CUCUMBER SALAD ===
1 c Julienned cucumber
1/2 c Plain yogurt
1 tb Madras curry powder
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Grilled Lamb Loin With Kaffir Lime Peanut Sauce And
Gado-Gado Salad" recipe which is included in this collection.

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. This recipe yields 4 servings.

Suggested Wine: Treana, Red Table Wine, Central Coast, Paso Robles, CA.,
1996

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A21)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-21-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.