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The Hirshon Anglo-Indian Mulligatawny Soup

The Hirshon Anglo-Indian Mulligatawny Soup

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4 from 2 reviews

  • Total Time: 0 hours

Ingredients

Units Scale
  • Curry paste:
  • 4 fresh red jalapenos, seeded
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida
  • 1 teaspoon kalonji seeds
  • 4 whole cloves
  • 10 whole black peppercorns
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • ***
  • Soup:
  • 1 tbsp. ghee (clarified butter)
  • 1 large onion, chopped
  • 1 pound lamb meat, cut into small pieces
  • 2 teaspoons salt
  • 3 1/2 scant cups lamb stock
  • 1/2 scant cup Thai coconut milk (Chaokoh brand preferred)
  • 1 tbsp. tamarind paste
  • 1 tbsp. tomato puree
  • 1 large carrot, diced
  • 1 large green apple, peeled, cored and diced
  • 2 lemons, sliced

Instructions

  1. Toast all whole spices in a hot pan until fragrant. Grind the curry paste ingredients into a smooth paste using a food processor or blender.
  2. Melt the ghee in a large frying pan over medium heat; fry the onion in the melted ghee until golden brown, about 5 minutes.
  3. Add the curry paste and lamb to the frying pan; cook and stir until the lamb is browned, about 5 minutes. Season with salt.
  4. Stir the lamb stock, tamarind paste and tomato puree into the lamb mixture; reduce heat to medium-low, cover the frying pan and simmer until the lamb is tender, about 30 minutes.
  5. Add the coconut milk, curry leaves, carrot and apple; cook another 15 minutes. Remove from heat and allow to cool slightly.
  6. Remove the lamb and curry leaves (discard the leaves, keep the lamb) from the mixture and set aside. Pour the rest of the soup into a blender. Hold down the lid of the blender with a folded towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  7. Strain the soup through a fine mesh strainer back into the frying pan. Press on the contents of the strainer and remove and discard any large and hard pieces.
  8. Add the lamb back to the frying pan, place over medium heat and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls; garnish with lemon slice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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