How to make the mulligatawny soup?

here's a recipe of the soup below, so get you pens and paper ready to make Neil's favourite soup at home:
Ingredents: (Serves 6)
500g (1lb) piece shin of beef (you may use any other vegetable substitute as Neil's a veggie) 5cm (2in) piece fresh root ginger, peeled
2 bay leaves 1 onion, chopped
1 teaspoon tuemeric 1 1/2 teaspoon chilli power
2 teaspoons coriander seeds, crushed 2 teaspoons cumin seeds, crushed
8 black peppercorns, crushed 1 carrot, sliced
30g (1oz/ 2 tbsp) red lentils, rinsed 2 gloved garlic, chopped
salt 3 teaspoons lemon juice
1 small cooking spple, peeled, cored and chopped
Put beef into a large saucepan, pour in 1.9 litres (3 pints/ 7 1/2 cups) water and bring to the boil. Skim surface, then add all remaining ingredients except lemon juice. cover and simmer very gently for 2 1/2~ 3 hours, until the beef is tender. Remove beef from the pan and set aside. Sieve soup into a bowl, rubbing vegetables through; discard pulp. Cool, then chill both the meat and stock.

To serve, remove solidified fat from the surface of soup, then put into a pan and reheat. Cut beef into small pieces, add to soup with lemon juice and salt if necessary. Simmer for 5 minutes.

Note: Serve the soup with fried croûtons, adding 3 crushed garlic cloves to the oil
Variations:
1. This soup can be made equally well with chicken, mutton or any other well-flavoured clear meat or vegetable broth.
2. As an appetizer, the soup can be made without the rice, or as a main course soup with double the quantity of rice with 90~100g cooked beef just before serving.
3. For a less peppery soup, omit the chili. The other spices can be varied according to the contents of your spice jars.
4. If the soup is to be more than an appetizer, a small bowl od plan yogurt or sour cream, with coriander or parsely leaves stirred in, would be a popular addition.

Back