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)

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