Mulligatawny Soup
4 cloves garlic, chopped
1/2" cube fresh ginger, chopped
2/2 lb lamb shoulder or leg, cubed (3/4"😉 2 tablespoons grapeseed oil
3/2 tsp coriander, ground
4/2 tsp cumin
5/4 tsp turmeric
6/3-3/4 tsp salt to taste
7/2 tsp cayenne
8/4 tsp black pepper 2 tsp chickpea flour 2 cups chicken broth 1 Tbsp lemon juice 2 Tbsp rice 1 Tbsp
roasted and ground poppy seeds
Preparing poppy seeds: Place in a heavy skillet over medium flame. Stir them for 3-4 minutes. Now
grind with mortar and pestle. White poppy seeds are most traditional for Tamil cooking. Make a paste
with the garlic and ginger and a few tbs water in a blender. Heat the oil in a 3 qt pot on medium
flame and put in the lamb. Lightly brown and remove and set aside. Put paste, ground poppy seeds,
coriander, cumin, and turmeric in pot. Put on medium heat and stir constantly for about a minute
then set heat to low. Add browned meat, salt, cayenne, and black pepper. Stir and leave on low.
Combine chickpea flour and 1/4c water mixing thoroughly into a smooth paste. Slowly stir in chicken
broth. Pour this mixture in the pot with the meat. Bring soup to a boil after adding rice. Simmer
until meat is tender. Stir in lemon juice and serve.
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