Lamb Soup

Name: Lamb Soup
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)

10 ingredients

7 steps

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.