Mutton Mulligatawny Soup

Mutton Mulligatawny Soup

Revive the days of the Raj with this unique combination of meat juices, lentils, apples, coconut milk and garlic.

Serves 4-5

350-400 g/12 oz lamb (mutton) (boneless) - cut into  pieces
1 tbsp butter
0.5 cup chopped onions
1 tsp minced garlic a few curry leaves
0.5 cup chopped apple
0.5 cup orange lentils (dhuli masoor dal)
1 cup ready-made coconut milk
2 tsp curry powder
1/2 -1/3  tsp paprika, salt, pepper to taste
2 tbsp boiled rice
1 tbsp lemon juice

Melt butter in a deep pan. Add onions, garlic and curry leaves. Saute for a minute.

Add mutton, lentils and apple. Stir for 5 minutes on medium heat.

Add curry powder and paprika. Stir. Add 6 cups water. Bring to a boil. Simmer for 30 minutes. Strain. Pick up the mutton pieces. Grind the residue in the strainer in a mixer with a little liquid. Strain it back into the soup.

Cut the mutton into tiny pieces. Add 1 cup coconut milk and mutton to the soup. Add salt and pepper. Bring to a boil. Check the seasoning and add more salt and pepper if required. Add lemon juice to taste.

Serve hot in soup bowls, sprinkled with a tsp of boiled rice.

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