Soup of the week! Lamb Mulligatawny

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SCC Lamb Mulligatawny Soup TextThe first time I tried Mulligatawny soup it was out of a Heinz tin. As a kid, I thought it was Scottish. Of course it wasn’t the mild spices that lead me to my conclusion but the name, to me, sounded very much from Scotland. It’s not really much of a surprise as the very same child thought that ‘random’ was a small town near Manchester. You know when you’re watching a TV show and they say, ‘Winners will be chosen at random’? Well I thought it was a happy place where, in a special building, there were winners everywhere. I was very much a youngster who lived in a world of Rainbows and Unicorns!

I pulled this soup together a couple of weeks ago when my husband came home from work feeling a little fluey. He said he wasn’t hungry but I had to make sure he got his vitamins if he was going to get better and it went down a treat! It’s so miserable here in Singapore at the moment. Earlier this year we had no rain at all for about 8 or 9 weeks but now we seem to be getting some everyday. This soup is full of goodness and along with the spices, a yummy, healthy, comforting dinner when the heavens are opening up outside.

This recipe, which serves 6,  comes out similar to a dhal’s consistency which you can thin out if you would prefer with some extra stock but I personally like it just the way it is.

When I’m cooking I like to prepare a Mise en Place before I start with anything else. I have multiple ramekins, dishes of various sizes and plastic containers that fill my cupboards and are used almost daily for this purpose. Our kitchen has very little worktop space so if I start making a meal and haven’t prepared anything, the odds are that something will go wrong. If I keep all my prepared ingredients in their own area, fill the sink with hot soapy water and throw the pots and ramekins straight into the washing up bowl whilst I’m cooking, I find it not only keeps the mess to a minimum, but during those periods where I have to wait 5/10 minutes before the next step,  I can get those pots washed, dried and put away making much less tidying to do after dinner. And that my friends, is what I call a good result!

 

What you’ll need:

 

  • 250g Minced Lamb
  • 1 tbsp Sunflower Oil
  • 3 Cloves of Garlic, 2 finely chopped and one squished with the flat side of a knife
  • 1 bay leaf
  • 1 Large Onion, finely chopped
  • 2 Medium Carrots, cut into smallish chunks
  • 2 Celery Sticks, sliced
  • 1 Large or Two Small Sweet Potatoes, peeled and cut into smallish chunks
  • 1 Tbsp Curry Powder
  • 1 Tsp Ground Cinnamon
  • 1 Tbsp Tomato Puree
  • 1 Eating Apple, peeled, cored and cut into small chunks
  • 1/2 a Fresh Mango, cut into chunks (You can take the other half, chop into pieces and freeze in two parts, I have another recipe coming soon that it can be used in!)
  • 1 Litre Hot Chicken Stock
  • 1 Cup of Uncooked Green Lentils
  • Fresh Coriander, Natural Yogurt and flat breads to serve

 

Get all your ingredients ready as directed above and once prepped, set the oil on a medium heat in a saucepan and start browning the lamb. Whilst this is going on, place the lentils in second saucepan and add the one squished garlic clove and a bay leaf to help add some flavour into them whilst cooking. Add 2 cups of hot water and simmer for around 20 minutes. Once the lamb has browned, add in the onion, carrots, celery, sweet potato and the remaining garlic. Pop the lid on and sweat out for around 10 minutes stirring or shaking the pan occasionally to prevent sticking on the bottom. Once soft, add in the tomato puree, curry powder and cinnamon. Stir well before pouring in the hot stock, apple and fresh mango and simmer for about 5 minutes. Check your veggies are tender before turning off the heat and leaving to cool for a few minutes. Your lentils should now be quite soft so drain them and remove the garlic and bay. Set them aside whilst you blend the soup in a food processor. It’s up to you how much you process the soup but I like to leave a few little lumps in there. Pour back into the saucepan and stir in the lentils. Season with salt and pepper before serving with a dollop of yogurt, a scattering of coriander and your chosen flat bread, pitta, chapati or naan.

SCC Lamb Mulligatawny Rain

 

 

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