Ferns - Mulligatawny Soup Recipe

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

  1. Wash rice and red gram (toor dal).
  2. Cook in a little water until soft.

Fry the Meat

  1. In another pan, fry bacon and beef pieces in lard until brown.

Prepare the Base

  1. Add chopped onions, curry leaves, and Ferns' Mulligatawny Paste.
  2. Fry until brown, adding more lard if required.

Simmer the Soup

  1. Add stock, salt, pepper, and lemon juice.
  2. Simmer for 20 minutes.

Blend and Combine

  1. Roughly blend the cooked rice and dal mixture.
  2. Add to the soup.

Cook the Mutton

  1. Cut mutton into even cubes and cook separately in 2 cups of stock.

Prepare the Base

  1. Melt butter in a pan.
  2. Add chopped ginger and garlic, and stir for a few seconds.
  3. Add chopped onions, tomatoes, Ferns' Mulligatawny Curry Paste, and curry leaves.

Cook the Vegetables

  1. Add 3 cups of stock and cook until vegetables are tender.

Combine and Simmer

  1. Add the cooked mutton pieces and coconut milk.
  2. Add salt to taste.
  3. Simmer for 15-20 minutes.
  4. Adjust the seasoning if needed.

Serve

  1. Serve hot with lemon juice.
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