Mulligatawny soup

  • Preparation Time20 mins
  • Cooking Time72 mins
  • Serves6
  • DifficultyEasy
1-2 jalapeno peppers
4 tsp freshly ground black pepper
1 tbsp ground coriander
2 tsp ground turmeric
3/4 tsp ground cumin
1/2 tsp ground nutmeg
1/4 tsp ground cloves
5 garlic cloves
2 tsp grated fresh ginger
35g butter
2 onions, chopped
450g lamb meat, 1cm to 1 1/2cm cubes
75g tomato puree
2L chicken stock
1 1/2 tsp salt
2 carrots, diced
2 apples, peeled, cored, diced
1 small potato, peeled, diced
50g frozen peas
1) Remove stems and seeds from jalapenos (wear gloves!). Add the jalapenos to a food processor.

2) Add in the black pepper, coriander, turmeric, cumin, nutmeg, cloves, garlic and ginger and process to a paste-like consistency.

3) Melt the butter in a large pan. Cook the onion until soft and golden, about ten to twelve minutes. Add the spice paste and lamb, and cook for five to seven minutes stirring often.

4) Add the tomato puree, stock and salt. Bring to a simmer, stirring occasionally, and cook for 30 minutes.

5) Add the carrots, apples and potato and continue to simmer until the vegetables are tender, 20 to 30 minutes.

6) Add the peas and cook for five minutes more. Serve and be hooked!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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