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Mulligoatawny |
INGREDIENTS: |
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3
tbsp. vegetable oil
1 lb. boneless goat shoulder, cut into 1'' cubes
1 medium yellow onion, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 1/2 tsp. finely grated, peeled ginger
1 1/2 tbsp. blanched slivered almonds, toasted & ground into a fine
powder (use a coffee grinder or spice mill)
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 tsp. cayenne
1 1/2 tsp. curry powder
Salt and freshly ground black pepper
6 cups chicken or goat stock
1/4 cup chickpea flour
Coarse chili powder (optional)
2 limes, quartered
Finely chopped fresh cilantro
2 cups cooked rice |
DIRECTIONS: |
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1. |
Heat oil in a large, nonstick pan over high heat. Add goat, 8-10
pieces at a time, browning on all sides, about 5 minutes per batch.
Transfer cooked goat with slotted spoon to a bowl and set aside. |
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2. |
Reduce heat to medium-high, and add onions to oil in the same pan.
Sauté onions until their edges turn golden, about 3 minutes. Add
garlic and ginger, stir for about 1 minute, then add almonds,
coriander, cumin, turmeric, cayenne, curry powder, and season to
taste with pepper. Cook for 2 minutes, stirring constantly, then add
2 cups stock. |
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3. |
Transfer hot stock with spices into the jar of an electric blender.
Add chickpea flour and blend until smooth. Pour pureed stock back
into the same pan. Add reserved meat and accumulated juices. Stir in
remaining 4 cups of stock and bring to a boil over medium-high heat.
Reduce heat to low and simmer very gently until meat is tender,
about 1 hour. Season to taste with salt. |
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4. |
To
serve, pour soup into soup bowls, sprinkling each with a little
chili powder, if using, and squeezing the juice of 2 lime quarters
(quarters release their juice more easily than halves) into each
bowl. Garnish bowls with cilantro. Pass rice at the table and add to
soup according to taste. |
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