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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time. Ingredients:
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) |
Directions:
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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