Wednesday, January 18, 2012

Mulligatawny- Adapted from Saveur

Remember the Soup Nazi? On Seinfeld? Mull-i-gatawny reminds us of the show. We started with 1/2 lb ground lamb forming some of it into balls. Brown the lamb and remove it for later. In the same pan, saute a small finly chopped onion and 3 cloves minced garlic. When the onions are soft add 3/4t each of ginger, coriander and cumin plus 1/8t turmeric, 3/4t curry powder, cayenne pepper to taste and salt to taste. Add 3C chicken stock and 1/4C chickpea flour. When the mixture reaches a boil and its final thickness, process it in a blender until it is smooth. Add the meat back to the pan and heat through. We decided to add lentils since some recipes suggest that so, we cooked 1/2C green lentils until they were just al dente, strained them and added them to the pot. Serve with steamed rice. At the table add chopped cilantro and fresh lime juice. We used a mix of hot and mild curry. You can adjust the heat to your liking.

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