How to make mulligatawny recipe | Felicity Cloake's Masterclass

"I have yet to see anyone eating mulligatawny in an Indian restaurant perhaps unsurprisingly, given that it's a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it's aged a lot better than imperialism. Based, historians think, on the Madrassi broth molo tunny, it's a lovely, gently spiced winter soup that's well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6"

"1 A note on the meat Though often made with chicken, mulligatawny was also traditionally prepared with mutton or goat, and works well with lamb, too; any fairly tender cut of either will be fine (or, indeed, you could just add some cooked meat at the end). For a lighter dish, leave it out; to make it plant-based, just swap the fat and stock as suggested below."

"2 Prep the base vegetables Peel and finely slice the onion. Trim and cut the carrot, parsnip and celery into fairly chunky dice, keeping them separate from the onion (there's no need to peel the carrot and parsnip, unless they're still filthy even after scrubbing). Note: the onions aside, the choice of vegetables is flexible, but do include at least one sweet thing if not parsnips, try squash, swede or sweet potato. 3 Sweat the onion Put the fat (I use ghee, but coconut oil or any other fairly neutral oil will do) in a large saucepan on a medium heat. Add the onion and fry, stirring occasionally, for about five minutes, unt"

Mulligatawny is a gently spiced winter soup that originated during British rule and draws on the Madrassi broth molo tunny. The recipe serves 4–6 and requires about 15 minutes' prep and 50 minutes' cooking. Key ingredients include onion, carrot, parsnip, celery, ghee or oil, garlic, ginger, cayenne or chilli, madras curry powder, chicken or vegetable stock, masoor dal, almonds, milk, lemon juice, chutney, coriander and yoghurt. The dish can be made with chicken, mutton, goat or lamb, or left meat-free for a lighter version. Vegetables are diced and the onion sweated in fat before simmering with lentils and stock. Finish with lemon juice, chutney, coriander and yoghurt to serve.

Read at www.theguardian.com