| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Eastwest | 4 | Servings | |
INGREDIENTS
| 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 | T | Madras curry powder |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
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.
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