Mulligatawny Soup (2)

FREE RECIPE PREVIEW

Ingredients — preview

• 4 cloves garlic peeled and chopped
• 1 1/2-inch piece ginger peeled and chopped
• 1/2 pound lamb stew meat (shoulder or leg) fat removed and cut into 3/4 inch cubes
• 2 tablespoons vegetable oil
• 1 tablespoon white poppy seeds roasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin

Preparation — preview

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.