Mulligatawny Soup
 
4 clove  garlic, chopped
1/2   quot cube fresh ginger, chopped
1/2 lb.  lamb shoulder or leg, cubed (3/4")
2 Tbsp  grapeseed oil
1/2 tsp  coriander, ground
1/2 tsp  cumin
1/4 tsp  turmeric
1/3-3/4 tsp  salt to taste
1/2 tsp  cayenne
1/4 tsp  black pepper
2 tsp  chickpea flour
2 cup  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. 
 
-- 
the lowest prices on poppyseed 
http://www.poppyseed.org 
papaver somniferum seeds. 
 
-- 
(ID: 10785) Mirror: rec.food.recipes: Mon, Sep 22, 2003


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