Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.

Ingredients Nutrition

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.
Most Helpful

3 5

This is a good recipe, however the directions are unclear and leave alot to be guessed. I would advise going easy on the curry until the end, where you can season it to your taste. Also I added potatoes to my final product, and it turned out quite nicely.

4 5

Good recipe, but it needed some garlic and no mention of how much water to use so I used enough to cover all ingredients, this is actually more like a lamb stock, thanks Ellie!...Kitten :)