*  Exported from  MasterCook  *

                          Curried Lamb-Rice Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Breast of lamb -- cut up
   2      tablespoons   Peanut or salad oil
   8      cups          Water
   1 1/2  teaspoons     Salt
     1/4  teaspoon      Pepper
   1      large         Onion; peeled -- chopped
   2      tablespoons   Butter or margarine
   2      tablespoons   (up to 3 tb) curry powder
     2/3  cup           Uncooked long grain rice
   1      can           (6 oz) tomato paste
   2      cups          Fresh or frozen green peas

Wipe lamb dry.  Brown in heated oil on all sides in a large kettle. Pour off fat.  
Add water, salt, and pepper. Bring to a boil. Lower heat and simmer, covered, 1 hour.
 Remove from heat and take out lamb. Cut meat from bones and return it to kettle,
 discarding any fat and bones. Saute onion in heated butter in a small skillet until tender.
 Mix in curry powder; cook 1 minute.  Add, with tomato paste and rice, to soup.
 Continue cooking another 30 minutes, until rice is cooked. Add peas about 10 minutes before
 cooking is finished, allowing more time for fresh than frozen peas. Serves 6 to 8.


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