Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 10.Serve and Enjoy

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