Lamb Mulligatawny

Lamb Mulligatawny


1 person made this

A traditional Indian soup that has been Westernised. One of my favourites, and quite simple to make.

livlailaandbella New South Wales, Australia

Serves: 4 

  • 50g butter
  • 500g lamb, diced into bite size pieces
  • 1 onion, thinly sliced
  • 1 carrot, diced
  • 1 celery stick, finely chopped
  • 25g flour
  • 2 teaspoon curry powder
  • 900ml vegetable stock
  • 1 cooking apple, peeled cored diced
  • 2 teaspoons lemon juice
  • 25g cooked basmati rice
  • fresh parsley to garnish

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Melt the butter in a saucepan and gently brown the lamb for 3-5 mins. Add onion, carrot and celery and fry til soft. Do not brown.
  2. Stir in flour and curry power. Cook for 2 mins then pour in stock.
  3. Bring to the boil, stirring. Reduce the heat and simmer for 45 mins, occasionally stirring.
  4. Add the apple, lemon juice and rice. Season to taste and simmer for 10 mins more. Serve hot, garnished with parsley.

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