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Member recipe

Mulligatawny Soup

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Cooking time

Prep: 10 minutes Cook: 50 minutes

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Serves 2

A hot and spicy soup ideal for using up leftover lamb

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  • 250g Lamb leg or shoulder, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery stick, diced
  • 700ml lamb or chicken stock
  • 1 garlic clove, finely chopped
  • 1 tsp grated ginger
  • 1 small chilli, chopped
  • 1 tbsp curry powder
  • 1/2 tsp cayenne pepper
  • 1 tsp dried cumin
  • 1 tsp cumin seeds
  • 1/2 tsp tumeric
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 tbsp oil
  • 1 cooking apple, peeled, cored and chopped
  • 1 tbsp lemon juice
  • 50 dried basmati rice, cooked as per instructions and cooled


  1. Heat the oil and fry the onion, carrot and celery for 3 minutes. Add the chilli, garlic and ginger and fry for 1 more minute.
  2. Add the lamb, all of the spices and the stock. Season with salt and pepper and bring to the boil. Simmer for 30 minutes.
  3. Add the lemon juice, rice and apple. Continue to simmer for 10 minutes.
  4. Serve.

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