Friday, 27 January 2012

Mulligatawny Soup

So this week I was still full of cold - a continuation of last week's suffering (and it's NOT man-flu, OK?) but at least I got my sense of smell and taste back, which I can only think is a good thing, and a sign that the illness may have reached a high-water mark and is now receding!

As soon as I developed a sniffle, it seemed like everyone was tripping over themselves to offer remedies, from staying in bed (my favourite) to drinking Hydrogen Peroxide (Not so keen on drinking rocket fuel...) and also as people know I write a blog about soup, people are also offering their idea of the perfect illness fighting soup.  (indeed, a quick check at search terms that brought people to my sight reveals an increase in interest in my chicken noodle soup, and also a search for 'chicken soup vs minestrone for illness.  If you are still reading, person who searched for that, I hope you are feeling better now!)


Anyway, most of the recipes involved either spices or lots of garlic and ginger, and the one that I thought I'd try - never having tasted it before - was Mulligatawny.  Now I know that this is an Indian recipe, and I imagine that bluff colonial types with mutton chop whiskers sat eating it in Victorian times.  Well, one can dream anyway....

Ingredients
1 Red Onion
1 Parsnip
2 Carrots
1 Potato
200g Lamb
3 Cloves Minced Garlic
1  Green Chili
50g Basmati Rice
2 Pints Vegetable Stock
1tsp Salt
1tsp Black Pepper
 2 Cloves
1ts Cumin Seeds
1tsp Turmeric
2tsp Coriander Seeds
Handful of fresh corriander

Method.
Cube the lamb and fry it off with some oil in a frying pan until its brown.

Chop the onion, parsnip, carrot and potato into small cubes.

In a pestle and mortar, grind the chili, salt and pepper, cloves, cumin and coriander seeds and turmeric into a paste

In your soup pan, heat some more oil and then add the cubed vegetables and garlic, and fry them off until they turn a little brown and start to soften up a bit.

Add the spice paste and basmati rice to the vegetables and allow to cook for a few minutes, then add the vegetable stock, bring the soup to the boil and then simmer for 30-45 minutes, until the rice is soft.

Serve and garnish with fresh chopped coriander leaves.  Enjoy!


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