Mulligatawny Soup with Lamb

Name: Mulligatawny Soup with Lamb
Cuisine: Asia, Indian
Ingredients: 4 medium cloves, garlic, 2 peeled and 2 finely minced; 1 piece, ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons); 1/4 cup, water; 2 tablespoons, olive oil; 5 pounds, lamb shoulder chops, bone, fat & gristle discarded; meat cut into 1 1/2-inch pieces; 7 cups, low-sodium chicken broth; 3 tablespoons, unsalted butter; 2 , medium onions, chopped medium; 1 teaspoon, tomato paste; 1/2 cup, unsweetened shredded coconut; 1 1/2 tablespoons, curry powder; 1 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 1/4 cup, all-purpose flour; 2 , medium carrots, peeled and chopped coarse; 1 medium rib, celery, chopped coarse; 1 , medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1 inch pieces; , table salt and ground black pepper; , plain yogurt; 2 tablespoons, minced fresh cilantro leaves

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Asia
Indian
Fruits & Vegetables
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Lamb
Vegetables
Soups

We wanted a mildly spicy and rich soup with a balance of spices and flavor.

SERVES 8 to 10

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