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Mulligatawny Soup

By franomahony (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
A hot and spicy soup ideal for using up leftover lamb
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Ingredients

  • 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

Method

  • STEP 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.
  • STEP 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.
  • STEP 3
    Add the lemon juice, rice and apple. Continue to simmer for 10 minutes.
  • STEP 4
    Serve.
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