Soups Recipes - Mulligatawny Soup

Ingredients

• 75 g/3 oz/1/2 cup yellow split peas, soaked in water for 20 minutes

• 450 g/1 lb lean stewing beef, cubed

• 450 g/1 lb beef bones

• salt

• 2.25 1/4 pts/10 cups water

• 4 cloves garlic

• 15 ml/1 tbsp coriander seeds

• 15 ml/1 tbsp black mustard seeds

• 12 black peppercorns

• 10 ml/2 tsp cumin seeds

• 1.5 ml/1/4 tsp fenugreek seeds

• 5 curry leaves

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Method:

1. Put the split peas, beef, bones, salt and water into a large saucepan. In a small frying pan (skillet), roast all the remaining ingredients except the curry leaves until lightly colored.

2. Add to the pan, bring to the boil and simmer for 30-45 minutes until tender. Stir in the curry leaves and cook for a further 5 minutes.  

3. Remove the bones and strain the stock to remove the whole spices and seeds. Return the meat to the soup. Serve hot.