Mulligatawny Soup

12 Cloves Garlic Minced

2 1” Pieces Fresh Ginger, Peeled And Chopped

1 Teaspoon Ground Cumin

1 Teaspoon Cayenne Pepper

1 Teaspoon Ground Coriander

1 Teaspoon Black Pepper

½ Teaspoon Turmeric

½ Teaspoon Curry Powder

2 Tablespoons Water

4 Tablespoons Vegetable Oil

1 Lb. Ground Beef

1 Large Onion

2 Quarts Chicken Stock

4 Tablespoons Uncooked Brown Rice

6 Tablespoons Cornstarch

½ Cup Water

2 Tablespoons Lemon And Lime Juice

Coriander or Mint Springs For Garnish, Fried Onions For Garnish

Combine garlic, ginger, cumin, cayenne, coriander, black pepper, turmeric, and curry with 2 tablespoons of water and mash into a coarse paste.  In a large pot heat oil over medium heat.  Add beef, onion, and spice paste.  Cook fifteen minutes or until beef well browned.  Add stock and rice.  Bring to a boil.  In a small cup blend cornstarch and water until smooth.  Add to soup and stir constantly to reheat to boiling.  Cover,  reduce heat and simmer forty minutes. Add lemon and lime juices.  Stir well and serve hot in small bowls for an appetizer or over bowls of white rice for a main dish.  Top with garnishes.

 

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