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
Ingredients:
- 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
Preparation:
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. Serves 6
