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Classic Cookbooks: Mulligatawny Soup

Nutrition per serving    (USDA % daily values)
CAL
301
FAT
67%
CHOL
20%
SOD
18%

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Ingredients for 4 servings

4 x cloves garlic, peeled and chopped

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 tbsp vegetable oil

1 tbsp white poppy seeds, roasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary)

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/3 tsp salt

1/8 tsp cayenne pepper

1/8 tsp freshly ground black pepper

2 tbsp chickpea flour

2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder)

1 tbsp lemon juice

2-3 tbsp 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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