Mulligatawney Soup Recipe
This is a very famous soup which has been associated with India since
the beginning of the English regime. In India it is usually made with
chicken, but beef or mutton do very nicely. Stew a pound of mutton.
Scrappy mutton, such as neck or ribs, does very nicely. When meat is
tender remove from soup.
Fry an onion with a teaspoonful of curry powder. When nicely browned
stir into it a tablespoonful of peanut butter; also about a half cup of
fresh cocoanut. Mix these up together to a smooth paste and add to the
mutton broth. Also pick the mutton from the bones and add to the soup.
If the peanut butter does not thicken it sufficiently, thicken with a
little flour. Serve with rice. Sometimes the rice is boiled with the
mutton, but usually it is boiled separately (No. 52). Lemon juice is
usually served with this soup.
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