Mulligatawny with beef stock

Mulligatawny with beef stock

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South East Asian Food

As far as I can tell, Mulligatawny is an Anglicised version of Rasam, invented in India for Europeans and Anglo-Indians. This version, brought to Malaysia via Sri Lanka, seems to me a likely source of inspiration for Sop kambing.

Ingredients

Quantity Ingredient
500g gravy beef with bones
8-10 cups water
salt
10 whole peppercorns
1 stick cinnamon bark
6 medium-sized garlic cloves, peeled and bruised
or 10 small garlic cloves, peeled and bruised
8 thin slices fresh ginger
2-3 tablespoons vegetable oil
2 brown onions, finely sliced lengthwise
1 tablespoon meat curry powder
or commercial malaysian indian meat curry powder
a few curry leaves
1 stalk lemongrass, bruised, (optional)
3 large ripe tomatoes, skinned and chopped
3 potatoes, peeled and diced
2 plants asian celery
or 2 small sticks european celery with leaves
1 cup thick coconut milk
1 lime, juiced

Method

  1. Cut the beef into cubes and simmer in the water with the bones for 2 hours with salt, peppercorns and cinnamon bark. Mash the garlic and ginger to a rough paste.
  2. Heat some oil in a large saucepan. Add half the onions, the curry powder, garlic, ginger, some of the curry leaves and the lemongrass and fry until the onions are golden. Add chopped tomatoes, potatoes, celery and the gravy beef with its stock.
  3. After another 2 hours of gentle simmering the water should have reduced by half. Strain off the liquid, pressing the potatoes through the strainer and squeezing all the goodness out of the meat. Now add the coconut milk and stir well. Sauté the remaining onion and curry leaves in the oil until light brown and add this to the pot. Add lime juice and serve hot as a soup or with rice and dry dishes.
Tags:
SBS
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