Without spices, soups can often turn out boring and bland. Add Madras Curry blend to this
British/Indian lamb and vegetable soup and you have a masterpiece called Mulligatawny!
25g ghee or butter
1 tbsp vegetable oil
300g lamb steaks, cut into thin strips
1 small onion, thinly sliced
1 carrot (100g), diced
2-3 celery sticks (100g), finely chopped
2 tbsp plain flour
1 tbsp Spice Fusion Madras Curry blend
2 tsp turmeric powder
1 litre vegetable stock
1 cooking apple, peeled cored and diced
2 tsp lemon juice
1 cup cooked Basmati rice
Chopped parsley to garnish
Heat the ghee or butter and oil in a heavy-based saucepan, add the lamb and gently brown for 3-4 minutes.
Add onion, carrot and celery and sauté until softened, but not brown.
Stir in the flour, Madras Curry blend and turmeric and cook for 2 minutes, stirring constantly.
Pour in stock, continue stirring until well combined, then cover saucepan with lid, and bring to the boil.
Reduce heat and simmer for 45 minutes, stirring occasionally.
Stir in the apple, lemon juice and rice. Season to taste and simmer for 10 minutes more.
Serve hot, garnished with parsley.