Mulligatawny Soup is a rich and flavorful dish that combines the heartiness of rice and lentils with the savory goodness of bacon and beef. This soup, infused with Ferns' Mulligatawny Paste, offers a delightful blend of spices and aromas. Perfect for a cozy meal, this recipe is sure to impress with its depth of flavor and comforting qualities.
Ingredients
- ¼ cup rice
- ¼ cup red gram (toor dal)
- 50g bacon
- 100g beef pieces
- 1 tbsp lard (or substitute with butter/olive oil)
- 1 small onion, chopped
- A few curry leaves
- 1 tbsp Ferns' Mulligatawny Paste
- 2 cups stock (chicken or vegetable)
- Salt to taste
- Pepper to taste
- 1 tbsp lemon juice
- Lemon slices for serving
- Brown bread for serving
Method
Cook the Rice and Dal
- Wash rice and red gram (toor dal).
- Cook in a little water until soft.
Fry the Meat
- In another pan, fry bacon and beef pieces in lard until brown.
Prepare the Base
- Add chopped onions, curry leaves, and Ferns' Mulligatawny Paste.
- Fry until brown, adding more lard if required.
Simmer the Soup
- Add stock, salt, pepper, and lemon juice.
- Simmer for 20 minutes.
Blend and Combine
- Roughly blend the cooked rice and dal mixture.
- Add to the soup.
Cook the Mutton
- Cut mutton into even cubes and cook separately in 2 cups of stock.
Prepare the Base
- Melt butter in a pan.
- Add chopped ginger and garlic, and stir for a few seconds.
- Add chopped onions, tomatoes, Ferns' Mulligatawny Curry Paste, and curry leaves.
Cook the Vegetables
- Add 3 cups of stock and cook until vegetables are tender.
Combine and Simmer
- Add the cooked mutton pieces and coconut milk.
- Add salt to taste.
- Simmer for 15-20 minutes.
- Adjust the seasoning if needed.
Serve
- Serve hot with lemon juice.