Mulligatawny soup recipe

Mulligatawny (Mulagatani) soup is not for the faint of heart, it's very tasty and spicy. It's super excellent for a hangover. It can be made with almost any meat but is particularly good with the boney parts of the meat.

Ingredients:

  • 2 lbs soup meat. The neck is pretty good
  • 1 pint of split peas
  • 2 large hot peppers
  • 10 pods of ripe tamarin
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • Salt to taste
  • 2 tablespoons of oil

Preperation:

Wash the meat. Then heat some oil in a large pot and add the meat. Let the meat boil/fry while stirring. Do this until all the juice evaporates.

Add all other ingredients (except split peas and tamarin). Let the ingredients fry for 3 minutes while stirring.

Add 6 cups of water and peas and allow it to boil. Add water as needed until meat is tender and peas is completely dessolved. Add tamarin and water if necessary. Then allow it to boil for 10 more minutes.

Add water if needed. Remove from fire and let stand for 5 minutes.

SERVE AS A SOUP

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