Mulligatawny Recipe
Going by its looks this Mulligatawny recipe seems yummy. This recipe is a good way to use Apple. I prefer to make Mulligatawny as a Side Dish for all my family get-togethers. I am certain that you will be hooked to my favorite Mulligatawny recipe in minutes. Try it now.
Ingredients
1 lb. lean breast of lamb
1 large onion
1 medium carrot
1 small green tart apple
2 tablespoons oil
1 tablespoon curry powder
salt and pepper
2 tablespoons flour
6 cups brown stock
3/4 cup milk
1 teaspoon cornstarch
1 tablespoon cold water
1 teaspoon lemon juice
Directions
1 Wipe and trim lamb of excess fat; cut into 1/2-inch wide strips. Peel and slice the onion and carrot; peel, core and slice the apple.
2 Heat the oil in a large pan. When hot, brown the lamb all over. Take out and add the sliced vegetables and apple and cook, stirring, for about 5 minutes. Stir in the curry powder and cook for a further 2 minutes, then blend in the flour.) Add the stock, bring to a boil and return the meat to the pan. Cover and simmer gently for about 1 1/2 hours.
3 Take out the meat and any bones. Rub the liquid through a strainer or puree in a blender.' Return the puree to a clean pan. Stir in the milk and reheat but do not boil. Blend the cornstarch with the cold water, stir into the soup and heat nearly to boiling point till thick. Check the seasoning
2 Heat the oil in a large pan. When hot, brown the lamb all over. Take out and add the sliced vegetables and apple and cook, stirring, for about 5 minutes. Stir in the curry powder and cook for a further 2 minutes, then blend in the flour.) Add the stock, bring to a boil and return the meat to the pan. Cover and simmer gently for about 1 1/2 hours.
3 Take out the meat and any bones. Rub the liquid through a strainer or puree in a blender.' Return the puree to a clean pan. Stir in the milk and reheat but do not boil. Blend the cornstarch with the cold water, stir into the soup and heat nearly to boiling point till thick. Check the seasoning
