Lamb Mulligatawny soup from Soup: A Way of Life by Barbara Kafka

Name: Lamb Mulligatawny soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 5 medium cloves garlic, smashed and peeled; 4 teaspoons very finely chopped peeled ginger; 1 tablespoon curry powder (East Indian preferred); 1 medium onion, cut into ¼-inch (.5-cm) dice; 2 tablespoons (30 g) unsalted butter; ⅛ teaspoon cayenne pepper; 1 teaspoon ground cumin; 1½ cups (330 g) red lentils; 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice; 2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; ½ pound (225 g) boneless lamb shoulder, trimmed of excess fat and cut into ½-inch (1-cm) dice; 6 cups (1.5 l) Lamb Stock; 1 tablespoon fresh lemon juice; Freshly ground black pepper, to taste; 1 tablespoon kosher salt

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This excellent soup is one of those recipes adapted by the British from Indian food during their stay under the Raj. As with most things British, it is only very mildly spicy.

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Ingredients

5 medium cloves garlic, smashed and peeled
4 teaspoons very finely chopped peeled ginger
1 tablespoon curry powder (East Indian preferred)
1 medium onion, cut into ¼-inch (.5-cm) dice
2 tablespoons (30 g) unsalted butter
⅛ teaspoon cayenne pepper
1 teaspoon ground cumin
1½ cups (330 g) red lentils
1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice
2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice
½ pound (225 g) boneless lamb shoulder, trimmed of excess fat and cut into ½-inch (1-cm) dice
6 cups (1.5 l) Lamb Stock
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste
1 tablespoon kosher salt