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Mulligatawny soup
Preparation time : 30 minutes
Cooking time : 3 hours
Serves : 6
INGREDIENTS:
450g / 1 lb shin of beef, cubed
1 kg / 2 lb beef bones
about 2.25 litres / 4 pints water
1 tablespoon coriander seeds
½ teaspoon black peppercorns
2 teaspoons cumin seeds
1 teaspoon turmeric
6 green cardamom pods
2 – 3 cloves
4 cloves garlic, crushed
salt
2 potatoes, peeled and diced
1 tablespoon oil
1 large onion, finely sliced
1 teaspoon garam masala
600 ml / 1 pint coconut milk
juice of 1 lemon
METHOD: Place the beef and bones and water in a pan. Add the spices, garlic and salt to taste. Bring to the boil, skim, then cover and simmer for 2 hours. Cool slightly. Discard the bones and shred the meat finely. Strain the soup and remove the spices. Return 1.75 litres / 3 pints of the soup to the pan, add the potatoes and cook for 20 minutes. Stir in the reserved and set aside. Heat the oil and fry the onion until golden. Add the garam masala, remove from the heat and stir in the cocnut milk. Stir into the soup, add the lemon and reheat
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