Mulligatawny Soup Recipe
Haven't been able to find a hit recipe yet? This Mulligatawny Soup recipe might be what you are looking for. The first taste of this delightful Mulligatawny Soup from the Indian cuisine is enough to addict you to it for life! You can serve Mulligatawny Soup as a yummy Appetizer. Made with meat, Mulligatawny Soup is a mouth-watering dish. If you don't want to be a big sinner, don't simply read this Mulligatawny Soup recipe, try it as well.
Summary
Difficulty LevelEasyHealth IndexHealthy
Reviewed By :
Stayhealthy
Ingredients
2-2 1/2 lb shoulder of hogget or mutton
2 tablespoons butter or margarine
2 onions, chopped
2 carrots, chopped
2 green apples, peeled and chopped
1 small turnip, chopped
2 tablespoons curry powder
3 tablespoons flour
1 bay leaf, 1 celery top, 3 parsley stalks, tied together
2 tablespoons lemon juice
Salt
Directions
Ask butcher to saw shoulder into pieces 2-inches thick.
Rinse meat in cold water, place in large saucepan and cover with cold water.
Bring to boil slowly, skimming when necessary.
Cover and simmer over a low heat for 1 hour.
Skim fat from surface.
Melt butter in a pan and saute onion, carrot, apple and turnip for 15 minutes.
Stir in curry powder and cook, stirring for 5 minutes.
Add flour and blend well.
Leave aside, off heat, until stock is ready.
Add vegetable-curry mixture to stock with flavoring herbs.
Cover and simmer for 1 1/2 hours or until meat is tender.
Take out chunks of meat and trim off lean meat when cool enough to handle; chop finely.
Sieve soup into another pan, discard flavoring bouquet, and press vegetables through sieve into soup.
Add pieces of meat, reheat.
Add lemon juice, taste and adjust seasoning.
Rinse meat in cold water, place in large saucepan and cover with cold water.
Bring to boil slowly, skimming when necessary.
Cover and simmer over a low heat for 1 hour.
Skim fat from surface.
Melt butter in a pan and saute onion, carrot, apple and turnip for 15 minutes.
Stir in curry powder and cook, stirring for 5 minutes.
Add flour and blend well.
Leave aside, off heat, until stock is ready.
Add vegetable-curry mixture to stock with flavoring herbs.
Cover and simmer for 1 1/2 hours or until meat is tender.
Take out chunks of meat and trim off lean meat when cool enough to handle; chop finely.
Sieve soup into another pan, discard flavoring bouquet, and press vegetables through sieve into soup.
Add pieces of meat, reheat.
Add lemon juice, taste and adjust seasoning.
