Lamb Mulligatawny soup

Name: Lamb Mulligatawny soup
Yield: Makes 9 cups (2.25 l); 8 first-course servings
Cuisine: American
Ingredients: Freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; ½ pound (225 g) boneless lamb shoulder, trimmed of excess fat and cut into ½-inch (1-cm) dice; 6 cups (1.5 l) Lamb Stock; 1 teaspoon ground cumin; ⅛ teaspoon cayenne pepper; 1½ cups (330 g) red lentils; 1 tablespoon kosher salt; 2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice; 5 medium cloves garlic, smashed and peeled; 4 teaspoons very finely chopped peeled ginger; 1 tablespoon curry powder (East Indian preferred); 2 tablespoons (30 g) unsalted butter; 1 medium onion, cut into ¼-inch (.5-cm) dice

Preparation info

Makes 9 cups 2.25 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This excellent soup is one of those recipes adapted by the British from Indian food during their stay under the Raj. As with most things British, it is only very mildly spicy.

Ingredients

5 medium cloves garlic, smashed and peeled
4 teaspoons very finely chopped peeled ginger
2

Americas
Europe
Asia
India
United States
United Kingdom
Starter
Spicy
Soup
Gluten-free

Method

In a blender, purée the garlic, ginger, and ¼ cup (65 ml) water.

In a medium saucepan, melt the butter over medium heat. Stir in the onion and cook for 5 minutes, or until translucent. Stir in the