MULLIGATAWNEY SOUP (MEAT SOUP)
This recipe was created
during colonial times, and may be termed an ANGLO
INDIAN soup, and is now an international favourite.
Lamb (pieces) - 200 gm.
Lamb stock - 900 ml.
Coconut (grated) - 1 no.
Curry leaves - 8 no.
Oil - 18 ml.
Ginger/garlic paste- 10 gm.
Onion (sliced) - 55 gm.
Cinnamon - 1 no.
Cumin seeds - 17.5 gm.
Fennel seeds - 7.5 gm.
Turmeric powder - 2.5 gm.
Fenugreek - 2.5 gm.
Boiled rice - 60 gm.
Lime (juice) - 30 ml.
Salt to taste.
Lemon slices & Coriander leaves for garnish.
In a heavy-bottomed pan, put lamb and stock to simmer till meat is tender. Roast and powder coriander, fennel and cumin. Add this to lamb stock, with half of the onions, tomatoes, and ginger/garlic paste, Cinnamon, curry leaves, Turmeric, fenugreek and salt. Simmer till tomatoes are well cooked. Strain stock, return mutton pieces to stock. Add warm water to grated Coconut, extract thin coconut milk and add to stock. Heat oil in a pan, add remaining onions and fry to a crisp. Add this to the soup. Add lime juice and check for seasoning. Bring to boil. Garnish with boiled rice, coriander leaves and lemon slices. Serve hot.
Time taken -- 1 hr.
Serves -- 4.
