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Mulligatawny (Indian) Soup

This is a very nice and good soup. perfect for those cold nights and very easy to make. It is as great way of using those leftover beef or lamb pieces and you can even use ground beef as well.





Mulligawny Soup

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 1 apple, peeled, cored & chopped

  • 1/4 cup dripping

  • 2 tablespoons flour

  • 2-4 teaspoons curry powder

  • 5 cups beef stock

  • 1 (14 ounce) can tomatoes, chopped

  • salt and pepper

  • 1 cup leftover cooked beef (or lamb), minced or diced

  • 1/3 cup cooked rice


Directions



  1. Fry vegetables & apple in drippings until soft & beginning to lose colour.


  2. Stir in flour & curry and cook for 1 minute.



  3. Add stock, tomatoes & seasoning.



  4. Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.



  5. Sieve or liquidize the soup & return to pot.



  6. Add minced beef & rice.



  7. Bring back to the boil for 2- 3 minutes, check the seasoning & serve.





Enjoy!
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