Mulligatawny Soup

Total Time:
1 hr 32 min
Prep:
20 min
Cook:
1 hr 12 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 to 2 jalapeno peppers
  • 4 teaspoons freshly ground black pepper
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5 garlic cloves
  • 2 teaspoons grated fresh ginger
  • 2 1/2 tablespoons butter
  • 2 onions, chopped
  • 1 pound lamb meat, 1/2 to 1-inch cubes
  • 1/3 cup (about) tomato paste
  • 2 quarts chicken broth
  • 1 1/2 teaspoons salt
  • 2 carrots, diced
  • 2 apples, peeled, cored, diced
  • 1 small potato, peeled, diced
  • 1/2 cup frozen peas
Directions

Remove stems and seeds from jalapenos (wear gloves!).

To a food processor, add: jalapenos, black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic and ginger and process to a paste-like consistency.

Melt butter in large pot. Cook onion until soft and golden, about 10 to 12 minutes. Add spice paste and lamb, and cook 5 to 7 minutes stirring often.

Add tomato paste, broth and salt. Bring to a simmer, stir occasionally, and cook 30 minutes.

Add the carrots, apples and potato, and continue to simmer until vegetables are tender, 20 to 30 minutes.

Add peas and cook 5 minutes more. Serve and be hooked!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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