Mulligatawny Soup

1. Prepare Garlic-Ginger Paste

Prepare a smooth paste by blending the garlic and ginger with three tablespoons of water at high speed.

2. Brown the Lamb

Pat the lamb cubes dry to ensure they brown nicely. Heat the vegetable oil in a 2–3-quart pot over medium-high flame. Fry the lamb cubes until they are lightly browned on all sides.

3. Add Aromatics and Spices

Add the garlic-ginger paste, roasted poppy seeds, ground coriander, and ground cumin to the pot. Fry this mixture on medium heat for about a minute, then reduce the heat to low.

4. Season the Lamb

Return the browned lamb to the pot and season with salt, cayenne (if using), and black pepper. Stir everything together on a low flame to coat the meat with the spices.

5. Add Chickpea Flour and Broth

In a bowl, combine the chickpea flour with a quarter cup of water to form a smooth mixture. Pour this into the pot along with the chicken broth and uncooked rice, if you're using it. Increase the heat to high and bring the soup to a boil, then reduce to a simmer. Let it cook for about 30 minutes, or until the meat is tender.

6. Finish with Lemon Juice and Cooked Rice

Five minutes before serving, stir in the lemon juice and, if you prefer, the cooked rice.