Pre-Cooked Lamb Or Beef For Curries & Mulligatawny Soup

Step 1: Heat Oil and Sauté Onions

Add 100ml of vegetable oil to a pot and heat it. Once hot, add 400-500g of finely chopped white onions.

Step 2: Add Garlic Paste and Soften Onions

Add 2 tablespoons of garlic paste to the onions. Fry the onions and garlic for approximately 10 minutes on high heat until they are softened but not overly browned.

Step 3: Add Spices

Reduce the heat. Add 1 tablespoon of mild Madras curry powder, 0.5 teaspoon of fresh ground black pepper, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of smoked paprika to the softened onions.

Step 4: Stir in Water and Tomato Puree

Add a splash of water to the spices to prevent them from burning, and stir well. Then, add 4 tablespoons of tomato puree and stir until combined.

Step 5: Add Lamb and Water

Add 1kg of diced leg of lamb (or beef) to the pot. Stir to ensure the lamb is well coated with the spice mixture. Add the remaining 400ml of water.

Step 6: Simmer Lamb

Bring the mixture to a medium simmer, then cover the pot with a lid. Let it simmer for 1 hour until the lamb is lovely and tender.

Step 7: Season Lamb

After 1 hour, remove the lid and turn off the heat. Add 1 teaspoon of salt to the pre-cooked lamb and gravy, and stir.

Step 8: Prepare Mulligatawny Soup Base

Take the leftover gravy from the pre-cooked lamb. In a separate jug, dissolve 2 Knorr chicken stock cubes in approximately 500ml of hot water. Add this dissolved stock to the gravy.

Step 9: Add Lentils and Simmer Soup

Add 150g of rinsed red lentils to the soup mixture. Stir well and bring to a simmer for 6 to 10 minutes, or until the lentils are cooked to your desired consistency.

Step 10: Serve and Enjoy

Serve the tender pre-cooked lamb in your favorite curry or enjoy the Mulligatawny soup as a delicious starter.

• Use large chunks of lamb as they will reduce in size during cooking.

• Do not brown the onions too much; just soften them.

• Add a splash of water when adding spices to prevent burning.

• Pre-cooked lamb can be frozen in portions for future curries.

• The leftover gravy can be frozen in ice cube trays for future use in curries or soups.

• Adjust the consistency of the Mulligatawny soup by adding more chicken stock water if it's too thick.

• Use beef instead of lamb for the pre-cooked meat.

• The pre-cooked lamb can be used in various curries like Madras, Jalfrezi, Tikka Masala, Korma, etc.

• Cook lentils to your preferred consistency (soft, mushy, al dente).