Spiced Beef Soup
A Sri Lankan recipe known as Mulligatawny
675 gr. (1 1/2 lb.) beef, cut in small cubes
1/2 kilo beef soup bones
3 medium onions, chopped finely
2 carrots, sliced
1 Tbsp. coriander, 10110c22k chopped finely
2 tsp. fresh ginger, chopped finely
1 tsp. each salt and cumin powder
6 cloves garlic, chopped finely
16 black peppercorns
3 bay leaves
1/4 tsp. turmeric
1 Tbsp. oil for frying
85 gr. creamed coconut
1 Tbsp. lemon or lime juice
In a large saucepan combine the beef, soup bones, half the onions, carrots, coriander, ginger, salt, cumin, garlic, peppercorns, bay leaves and turmeric. Cover generously with cold water. Bring to the boil and then immediately lower to a low flame and let simmer for 2 hours. Strain and reserve the stock. Also reserve the carrots, onions and meat.
In a clean saucepan heat the oil and in this saute the remaining onion until lightly browned. Add the stock, meat, carrots and onion and stir well. Add the creamed coconut and, stirring over a low flame, let dissolve. Immediately before serving add the lemon juice and serve piping hot. (Serves 6).
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