Recipe courtesy of Chris Canelakes
and
Louie Canelakes
Mulligatawny Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 355
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 18
- Cholesterol
- 58
- Sodium
- 925
- Total: 1 hr 32 min
- Prep: 20 min
- Cook: 1 hr 12 min
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!