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4 Servings
Recipe By: Felicity Cloake moreasbestos ravint BewilderedMark Lowster LaCoccinelle laughingcow tinears MarkelG kizbot MarkelG Liuzhoukaf AJBTemple franhunny jpcurran1 Arlynlichthardt BewilderedMark kumano Steff Clarke tomford50 franhunny Deebles kizbot elephantwoman kizbot eidos3 kizbot kumano Igglybuff Jedd BewilderedMark CaressOfSteel notinajumalainukhaju elephantwoman BewilderedMark kumano elephantwoman pcpmitch typernotfighter kumano FrToddUnctious MangieErkel tomford50 kizbot tomford50 Dominic Floyd Grassofparnassus TheFlexibleChef outofit tomford50 pcpmitch LaCoccinelle Igglybuff SybilSanderson kizbot SybilSanderson Frustrated76 Nomorenonsense Igglybuff fenecreich fermatslasthobnob notinajumalainukhaju kasurimethi goujeers juned01 countofmontecristo WapenziMcMental outofit kazaroo
Shared By Ian Nagle

How To Cook The Perfect Mulligatawny

Ingredients

  • 2 tbsp ghee or coconut oil
  • 1 onion, finely sliced
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1 celery stick, diced
  • 4 garlic cloves, crushed
  • 2 tbsp finely grated fresh ginger
  • 2½ tsp Madras curry powder
  • ½ tsp cayenne pepper
  • 1.5l good-quality chicken stock (or vegetable if preferred)
  • 1 boneless, skinless chicken thigh (optional)
  • 150g masoor dal (split orange lentils)
  • 4 tbsp flaked almonds
  • 100ml hot milk or water
  • 1 tbsp lemon juice
  • 1-2 tbsp mango chutney (optional)
  • Small bunch of coriander, roughly chopped, to serve

Read Directions

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