Soups Recipes - Mulligatawny Soup with Lentils

Ingredients

• 100g/4 oz/1 cup split moong beans, soaked for 20 minutes

• 900g/2 lb lean stewing beef, cubed

• salt

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/ 1/2 tsp ground red chili

• 2.5ml/1/2 tsp black peppercorns

• 2 cinnamon sticks

• 3 bay leaves

• 2.24 1/4 pts/10 cups water

• 1 large onion, chopped

• 5 cloves garlic, shopped

• 2.5cm/1 in ginger root, finely chopped

• 10ml/2 tsp ground cumin

• 15ml./1 tbsp ground coriander

• 15ml/1 tbsp Basic Curry Powder (see recipe)

• 45ml/3 tbsp oil

• 15ml/1 tbsp black mustard seeds

• 1.5ml/ 1/4 tsp fenugreek seeds

• 1 potato, cubed

• 3 carrots, cubed

• 2 tomatoes, skinned and chopped 

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Method:

1. Place the first nine ingredients in a pan, bring to the boil and simmer for 15-20 minutes until tender. Blend the next six ingredients to a paste.

2. Heat the oil and fry the mustard and fenugreek seeds until the seeds start crackling. Stir in the paste and fry for 5-6 minutes until the oil appears on the surface.  

3. Add to the meat, cover and cook for 20 minutes, stirring occasionally. Add the vegetables and cook for 8-10 minutes, stirring occasionally, until tender.

4. Discard the bay leaves and cinnamon before serving hot with rice.