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Lamb Soup with Curried Cucumber Salad

4 Lamb racks
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


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.



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