Classic Cookbooks: Mulligatawny Soup Recipe Recipe

Name: Classic Cookbooks: Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, peeled and chopped; A piece of fresh ginger, about 1/2 inch cube, peeled and chopped; 1/2 pound boneless lamb (from shoulder or leg), with 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; 1/4 teaspoon ground turmeric; 1/3 teaspoon salt (more if the broth is unsalted); 1/8 teaspoon cayenne pepper (optional); 1/8 teaspoon freshly ground black pepper; 2 tablespoons chickpea flour; 2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder); 1 tablespoon lemon juice; 2-3 tablespoons cooked rice, or 1-1 1/2 tablespoons uncooked rice (optional; I used uncooked and really liked how creamy soft it turned in the simmering)

Servings: persons

4 cloves garlic, peeled and chopped
A piece of fresh ginger, about 1/2 inch cube, peeled and chopped
1/2 pound boneless lamb (from shoulder or leg), with 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
1/4 teaspoon ground turmeric
1/3 teaspoon salt (more if the broth is unsalted)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon freshly ground black pepper
2 tablespoons chickpea flour
2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder)
1 tablespoon lemon juice
2-3 tablespoons cooked rice, or 1-1 1/2 tablespoons uncooked rice (optional; I used uncooked and really liked how creamy soft it turned in the simmering)

1
Pat dry the pieces of lamb. Heat the oil in a 2-3 quart pot over medium flame, and then add the meat. Turn and fry until the pieces are lightly browned on all sides. Remove with slotted spoon and set aside. Turn the heat off.
2
To the same pot, add the garlic-ginger paste, the roasted and ground poppy seeds, the coriander, cumin, and turmeric. Turn the heat to medium and fry, stirring constantly, for about a minute. Turn the heat to low.
3
Now add the browned meat and any juices that have accumulated under it, the salt, cayenne, and black pepper. Stir and leave on low flame.
4
Combine chickpea flour and 1/4 cup water in a bowl, mixing thoroughly until you have a smooth paste. Slowly add the chicken broth, stirring as you do so. Pour this mixture over the meat in the pot. Turn the heat to high and bring soup to a boil. Add uncooked rice if you are using it. Cover, lower heat, and simmer gently for half an hour or until meat is tender. Stir in the lemon juice.
5
If you are using cooked rice, add it to soup 5 minutes before serving.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cloves garlic, peeled and chopped, A piece of fresh ginger, about 1/2 inch cube, peeled and chopped, 1/2 pound boneless lamb (from shoulder or leg), with fat removed and cut into 3/4 inch cubes, 2 tablespoons vegetable oil, and more.

Yes, Classic Cookbooks: Mulligatawny Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Cookbooks: Mulligatawny Soup Recipe

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