Name: Mulligatawny Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H12M0.000S
Total time: P0Y0M0DT1H32M0.000S
Yield: 6 to 8 servings
Cuisine: indian
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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chris and Louie Canelakes, owner's at Louie's, Dallas, TX

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Mulligatawny Soup

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