Ingredients
Method
1.Combine lamb, carrot, onion, garlic, potato, celery, undrained tomatoes, stock and paste in large saucepan. Bring to a boil, reduce heat; simmer, covered, 1 hour.
2.Add zucchini, simmer, uncovered, further 30 minutes or until lamb is tender.
3.Remove lamb from soup. When cool enough to handle, remove meat from bones, discard bones. Return meat to soup, stir until heated through.
Tracey Port (nee Kern) joined our Test Kitchen for three years, then freelanced in recipe development and cooking for photography. In 1999, after having two sons, she started a cake decorating business.
Note
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