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Thursday, March 31, 2016

Lamb Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • leftover lamb bone, of a leg of lamb
  • 1 1/2 cups leftover lamb, cut into 1/2 inch pieces
  • 3 celery ribs, leaf part, cut into 1/2 inch slices
  • 1 carrot, peeled and cut into 1/2 inch pieces
  • 1 onion, sliced
  • 3 peppercorns
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 beef bouillon cube
  • 1/4 teaspoon all purpose greek seasoning (or other seasoning mix)

Recipe

  • 1 chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
  • 2 drain using a colander over a bowl or pot, retaining liquids.
  • 3 trim meat from bones and discard bones after removing marrow (added to meat).
  • 4 discard gristle, carrots and celery.
  • 5 return remainder (meat) to pot or bowl with broth and refrigerate overnight.
  • 6 skim soup and put congealed broth (with meat) in a pan. bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. skim.
  • 7 season to taste.

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