Mulligatawny soup with lamb
( SERVES 6 )
The original recipe for Mulligatawny was really more of a rich, runny stew made with peppers, cumin, coriander seeds and sometimes lamb, goat or chicken. It was accompanied by rice, relishes and chutneys and often thickened with lentils. (Raffles Hotel in Singapore uses oatmeal to thicken its version of mulligatawny.) My version of the Anglo/Indian classic. Serve with boiled basmati rice.
|3 cloves||Garlic, crushed|
|1 Tbsp||Fresh ginger, grated|
|1 tsp||Ground cumin|
|1 tsp||Fresh coriander|
|1 tsp||Curry powder|
|¼ tsp||Ground turmeric|
|¼ tsp||Ground cardamom|
|½ cup||Red lentils|
|1 can||Diced tomato, 400g|
|3 cups||Chicken stock, or vegetable stock|
|350 g||Lamb, lean and boneless, cut into 2cm cubes|
|1 can||Coconut milk, 400g|
- Melt the butter in a heavy saucepan. Dice the onion and carrot. Seed and dice the chilli. Sauté in the butter, until softened. Add the garlic, root ginger, ground spices, salt and pepper. Stir in the lentils, tomatoes, stock and lamb. Cover and simmer for 1 hour, until the lamb is tender.
- Stir in the coconut milk and heat through carefully.
- Great served garnished with chopped parsley. Boiled basmati rice can be served on the side or each diner can add it to their own bowl.