Mulligatawny
Mulligatawny is an English soup based on a Indian recipe. The name derives from Tamil, roughly translated as pepper-water. The soup has become a part of English cuisine, although still not quite as popular as the ubiquitous fish and chips. Chicken or lamb broth and sautéed onions, is thickened, and flavored with curry powder and nutmeg to create this English favorite.
Ingredients
- 9 tbsp unsalted butter
- 1 tsp ancho chili powder subs 1 tsp hot paprika
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander seed
- 1/2 tsp black mustard seeds
- 2 chile de árbol dried
- 1 tomato plum, minced
- 3 tbsp ginger minced
- 6 cloves garlic minced
- 1 yellow onion large, minced
- 1/2 jalapeño chili pepper minced
- 1/4 cup all-purpose flour
- 1 tbsp ground coriander seed
- 2 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 9 chicken stock or vegetable stock
- 1 3/4 cups red lentils
- 3 tbsps cilantro (leaves) minced
- 1 cup coconut milk canned
- 1/4 lemon juice fresh, plus more to taste
- Kosher salt to taste
- black pepper freshly ground, to taste
- yogurt plain, to garnish
Instructions
- Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8" skillet over high heat until fragrant; set sauce aside.
- Heat remaining butter in a 6-qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes.
- Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes. Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.
- Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls. Garnish with sauce and yogurt.
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