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Mulligatawny Stew


Mulligatawny is taken from an Indian word 'milaku-tanni' which means 'pepper water'. This rich and hearty stew was adapted by the British.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: Serves 6


  • 1 lb. lean lamb, cubed
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 onions, chopped
  • 2 Tbsp. curry powder
  • 3 Tbsp. flour
  • 2 cups water
  • 3 Granny Smith apples, peeled and cubed
  • 3 carrots, sliced
  • 1 potato, peeled and diced
  • 1 cup apple juice
  • 6 cups chicken broth
  • 1 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. white pepper
  • 1 cup coconut milk or heavy cream
  • 1 Tbsp. lemon juice
  • hot cooked rice


In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.

Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot. Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice.

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