Mulligatawny Recipe


MethodMain Ingredient


 Lean lamb breast1 Pound
 Onion1 Large
 Carrot1 Medium
 Green tart apple1 Small
 Oil2 Tablespoon
 Curry powder1 Tablespoon
 Flour2 Tablespoon
 Brown stock6 Cup (96 tbs)
 Milk3⁄4 Cup (12 tbs)
 Cornstarch1 Teaspoon
 Cold water1 Tablespoon
 Lemon juice1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3418 Calories from Fat 1912

% Daily Value*

Total Fat 216 g331.9%

Saturated Fat 46.6 g233%

Trans Fat 0 g

Cholesterol 16.9 mg

Sodium 8716 mg363.2%

Total Carbohydrates 217 g72.4%

Dietary Fiber 17.6 g70.2%

Sugars 63 g

Protein 159 g318%

Vitamin A 212.7% Vitamin C 121%

Calcium 43.1% Iron 37.5%

*Based on a 2000 Calorie diet


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