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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By MarcnKS
on July 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm going to give this one a try as I just finished watching the show & it looked great.
I did note a couple of differences though.
On the show they actually simmered it for 6 hours, which is logical when you have so many ground spices.
The other minor difference was that they used Pizza sauce instead of the tomato paste.
I'm gonna make it like I saw on the show and let you all know.
By cabrooks98
on June 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am from India and have never heard of anyone using two teaspoons of Turmeric in any dish (Unless they are cooking for a wedding party. Turmeric is always used very sparingly. An appropriate amount for a recipe that is meant to serve six to eight people would be more in the range of 1/2 a teaspoon.. if that much.
Incidentally Mulligatawny is traditionally made with a little SHREDDED chicken, not a whole pound of cubed lamb.
Why the fuss? Because Mulligatawny made the right way is a very unique, delightful experience
By zodiac_raj
on October 29, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Its interesting that the origin of the soup was southern state in india. It was originally called "milagu thanni" in tamil, meaning "pepper water", and the british called it Mulligatawny. "Milagu thanni" was a home made remedy for cold/flu without the meat.
Read all 5 reviews