Classic Cookbooks: Mulligatawny Soup Recipe

Name: Classic Cookbooks: Mulligatawny Soup Recipe
Ingredients: 4 cloves garlic, peeled and chopped; A piece of fresh ginger, about 1/2 inch cube, peeled and chopped; 1/2 pound boneless lamb (from shoulder or leg), with fat removed and cut into 3/4 inch cubes; 2 tablespoons vegetable oil; 1 tablespoon white poppy seeds, roasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary); 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/3 teaspoon salt (more if the broth is unsalted); 1/8 teaspoon cayenne pepper (optional); 1/8 teaspoon freshly ground black pepper; 2 tablespoons chickpea flour; 2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder); 1 tablespoon lemon juice; 2-3 tablespoons cooked rice, or 1-1 1/2 tablespoons uncooked rice (optional; I used uncooked and really liked how creamy soft it turned in the simmering)