Mulligatawny Soup (2)

Mulligatawny Soup (2)
Yield
2servings
Yield
2servings
Mulligatawny Soup (2)
Yield
2servings
Yield
2servings
Ingredients
  • 4cloves garlicpeeled and chopped
  • 11/2-inch piece gingerpeeled and chopped
  • 1/2pound lamb stew meat(shoulder or leg) fat removed and cut into 3/4 inch cubes
  • 2tablespoons vegetable oil
  • 1tablespoon white poppy seedsroasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary)
  • 1/2teaspoon ground coriander
  • 1/2teaspoon ground cumin
  • 1/4teaspoon ground turmeric
  • 1teaspoon course saltmore as needed
  • 1/8teaspoon cayenne pepperoptional
  • 1/8teaspoon black pepper
  • 2tablespoons chickpea flour
  • 2cups chicken broth
  • 1tablespoon lemon juice
  • 1-1 1/2tablespoons uncooked rice
Yield:
Instructions
  1. Pat dry the pieces of lamb.
  2. Heat the oil in a 2-3 quart pot over medium flame, and then add the meat.
  3. Turn and fry until the pieces are lightly browned on all sides.
  4. Remove with slotted spoon and set aside.
  5. Turn the heat off.
  6. To the same pot, add the garlic-ginger paste, the roasted and ground poppy seeds, the coriander, cumin, and turmeric.
  7. Turn the heat to medium and fry, stirring constantly, for about a minute.
  8. Turn the heat to low.
  9. Now add the browned meat and any juices that have accumulated under it, the salt, cayenne, and black pepper.
  10. Stir and leave on low flame.
  11. Combine chickpea flour and ¼ cup water in a bowl, mixing thoroughly until you have a smooth paste.
  12. Slowly add the chicken broth, stirring as you do so.
  13. Pour this mixture over the meat in the pot.
  14. Turn the heat to high and bring soup to a boil.
  15. Add uncooked rice.
  16. Cover, lower heat, and simmer gently for half an hour or until meat is tender.
  17. Stir in the lemon juice.