Mulligatawny in a Pressure Cooker Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Dripping/Lard25 Gram
 Lean scrag500 Gram, cut into thin chops (mutton or lamb)
 Onion1 Large, peeled and sliced
 Carrot1 Large, scraped and sliced
 Cooking apple1 Large, peeled, cored and chopped
 Chilli powder1 Pinch (a generous)
 White stock/Water1 1⁄4 Liter
 Chicken stock cube1
 Salt1 Teaspoon
 Flour25 Milliliter
 Milk150 Milliliter
 Green pepper1 Teaspoon, finely chopped (to garnish)


1. In the cooker heat the dripping or lard, brown the meat, vegetables and apple.
2. Stir in the curry and chili powders and cook for a few minutes.
3. Stir well adding the stock or water and stock cube with a little salt making sure that the cooker is not more than half full.
4. Closing the cooker bring to h pressure, cook for 15 minutes and reduce the pressure quickly.
5. Remove the meat from the bones, cut into small pieces and set aside.
6. Using a liquidizer or by pressing through a sieve blend the vegetables and stock.
7. Return the soup to the cooker, stir in the flour blended with the milk and bring to the boil, stirring constantly.
8. Put the meat back into the soup to reheat, taste and adjust the seasoning as necessary.

9. Garnish with chopped green pepper and serve.