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Recipe Card
Mulligatawny Soup
Popular during the 19th century, this Anglo-Indian dish was the chicken tikka marsala of its day.
It's absolutely perfect for warming you up during the bleak mid-winter.
Serves 6 - 8 people.
Ingredients
Available from British Corner Shop
- A packet of Ainsley Harriott Lentil Dahl
- 1 teaspoon of Very Lazy Garlic
- 1 teaspoon of Very Lazy Red Chillies
- 1 teaspoon of Very Lazy Ginger
- 1 teaspoon of Schwartz Turmeric
- 1 sachet of Pataks Creamed Coconut (made up as directed)
- 1/2 a tin of Eazy Fried Onions
- A tin of Napolina Chopped Tomatoes
- 2 Knorr Lamb Stock Cubes (made up as directed)
To be Sourced Locally
- An apple (peeled and diced)
- Fresh Coriander Leaves (chopped)
- Salt and Black Pepper for seasoning
- Crusty Bread to serve
Method
In a heavy based saucepan, add the onions, garlic, chilli, ginger and turmeric.
Once golden brown, add the dahl, stock, apple, coconut and tomatoes.
Season to taste and simmer for about 20 minutes (until the lentils are cooked).
Serve garnished with fresh coriander and alongside a good chunk of crusty bread.
Feel free to adjust the spices for a milder or spicier soup.
You could also use vegetable stock cubes instead of lamb if preferred.
Video - Hannah Prepares Mulligatawny Soup
Watch British Corner Shop resident chef Hannah Freeman prepare Mulligatawny Soup.
Recipe Date: 6th January 2012.