Soups and Starters Recipes - Mulligatawny Soup Recipe

  
 

Soups and Starters Recipes - Mulligatawny Soup Recipe

Ingredients

Serve 4

  • 50 g/2 oz dried tamarind

  • 1.2 litres/2 pints Beef Stock

  • 50 g/2 oz butter

  • 1 large onion, sliced

  • 2 garlic cloves, sliced

  • 1 teaspoon ground ginger

  • 2 teaspoons pepper

  • 2 teaspoons ground coriander

  • 1/2 teaspoon ground fenugreek

  • 1/2 teaspoon chili powder

  • 1 1/2 teaspoons turmeric

  • 1 1/2 teaspoons salt

  • thinly sliced red and green peppers, to garnish

Method:

  1. Put the dried tamarind into a saucepan, add just enough of the beef stock to cover, then bring to the boil.

  2. Remove the pan from the heat, cover and leave the tamarind to soak for 4 hours.

  3. Melt the butter in a heavy-based saucepan. Add the onion and garlic and fry gently for about 4-5 minutes until soft.

  4. Add the ginger, pepper, ground coriander, fenugreek, chili powder, turmeric and salt and fry, stirring constantly, for 3 minutes. Stir in the remaining beef stock.

  5. Strain the tamarind liquid through a wire sieve over a small bowl, pressing to extract as much liquid as possible. Add the tamarind juice to the pan and simmer for 15 minutes.

  6. Taste and adjust the seasoning before serving, garnished with the sliced peppers. Serve hot.