Mulligatawny Soup Recipe
Cooking method for Mulligatawny Soup
For the best results make real Lamb Stock from meat trimmings and bones. Most of the flavour of stock comes from the meat and the gelatin from the bones. Fry the finely chopped onion until translucent in veg oil. Add the curry powder, chilli powder, mustard, cumin powder, sliced garlic and grated ginger and stir fry for 2 minutes. Add the ground lamb and stir fry until well browned. Pour over 2 pints of hot lamb stock and simmer until the lamb is tender which will depend on the meat used to make the lamb but at least 30 minutes to 1 hour. Allow the liquid to reduce when ready then add the tomato puree and simmer for 5 minutes stirring regularly. Serve in bowls with a small dollop of cream swirled in.
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