Mulligatawny Soup

Mulligatawny Soup
Yield
8servings
Yield
8servings
Mulligatawny Soup
Yield
8servings
Yield
8servings
Ingredients
For the Spice Paste:
  • 1each jalapeño pepperto 2
  • 4teaspoons black pepper
  • 1tablespoon ground coriander
  • 2teaspoons ground turmeric
  • 3/4teaspoon ground cumin
  • 1/2teaspoon ground nutmeg
  • 1/4teaspoon ground cloves
  • 5cloves garlic
  • 2teaspoons gingergrated
  • 2tablespoons butter
  • 2 1/2cups onionsdiced
  • 1pound lamb shouldercut into 1/2-inch cubes
  • 2quarts chicken broth
  • 1/3cups tomato paste
  • 1 1/2teaspoons coarse salt
  • 2/3cup carrotsdiced
  • 1 1/2cups Granny Smith applespeeled, cored and diced
  • 3/4cup Yukon Gold potatoesdiced
  • 1/2cup peas, frozen
  • a/n lemonwedges or slices
Yield:
Instructions
For the Spice Paste:
  1. Remove the stem and seeds from the jalapeño.
  2. Blend the jalapeño, pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic, and ginger to a paste in a blender.
  1. Heat the butter in a Dutch oven or pot.
  2. Cook the onions, stirring occasionally, until golden brown, about 10 minutes.
  3. Add the spice paste and cubed lamb and cook for 5 minutes.
  4. Add the broth, tomato paste, and salt.
  5. Bring to a simmer and cook for 20 minutes.
  6. Add the carrot, apples, and potato.
  7. Continue to simmer the soup until everything is tender, about 20 minutes more.
  8. Add the peas and simmer just until heated through, about 5 minutes.
  9. Serve the soup in heated bowls and garnish with a lemon slice.