Mulligatawny

Mulligatawny is a curry-flavoured soup of Anglo-Indian origin

Ingredients:

1/2 lb scrag neck of lamb
Saxa White Pepper
1/2 small turnip
1 large carrots
1 large onion
1 small apple
1 spring of thyme
1 blade of mace
1 tsp chopped parsley
1oz corn flour
1 tsp curry powder

Method:

1. Cut excess fat of the neck of lamb and fry in large pot till fat runs
2. Slice and dice the vegetables and apple.
3. Fry the vegetables in a pan with the lamb-fat for 5 minutes. Remove the fat pieces from this pan.
4. Add back the meat and fry till golden brown. Add the apple, parsley, thyme and mace.
5. Add corn flour with water, stirring continuously. Bring to boil. Add curry powder.
6. Lower heat and simmer for 3 hours. Take meat off bones, discard bones and chop up mead and add back to soup.
7. Season with salt, pepper and parsley.

Serve hot.