Recipe courtesy of Chris Canelakes and Louie Canelakes

Mulligatawny Soup

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  • Level: Easy
  • Total: 1 hr 32 min
  • Prep: 20 min
  • Cook: 1 hr 12 min
  • Yield: 6 to 8 servings
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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

  1. Remove stems and seeds from jalapenos (wear gloves!).
  2. To a food processor, add: jalapenos, black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic and ginger and process to a paste-like consistency.
  3. 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.
  4. Add tomato paste, broth and salt. Bring to a simmer, stir occasionally, and cook 30 minutes.
  5. Add the carrots, apples and potato, and continue to simmer until vegetables are tender, 20 to 30 minutes.
  6. Add peas and cook 5 minutes more. Serve and be hooked!