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Add a photoServings: 4
Ingredients
- 4 x Lamb racks see * Note
- 1 quart Chicken stock or possibly vegetable stock
- 1 c. Diced carrots
- 1 c. Diced celery
- 1 c. Diced onions
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
- 1 c. Julienned cucumber
- 1/2 c. Plain yogurt
- 1 Tbsp. Madras curry pwdr Salt to taste Freshly-grnd black pepper to taste
Directions
- In a saucepan, saute/fry carrots, celery and onions till soft. Add in stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add in back to the soup. Check for seasoning.
- CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add in cucumbers. Garnish soup with salad.
- This recipe yields 4 servings.
- Suggested Wine: Treana, Red Table Wine, Central Coast, Paso Robles, CA., 1996
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 12 | 18% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 427mg | 18% |
| Potassium 472mg | 13% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.05g | 3% |
| Protein 4.39g | 7% |
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