| 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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