Nana’s Mulligatawny

Nana’s Mulligatawny

Ingrediants 1
1 tblsp Ghee
4 Shallots or 2 small Onions
½ tsp black Mustard Seeds
1 sprig Curry Leaves
400 ml Coconut Milk
Lime or Lime Juice to taste
Ingrediants 2
1 kg gravey beef or end of Lamb neck
1 kg soup bones
1 large Onion stuck with 4 Cloves
3 cloves Garlic
4 slices of Ginger finely sliced
2 tsp black Peppercorn
6-8 Cardamon Pods bruised
2 tblsp Coriander seeds
1 tblsp Cummin seeds
1 tsp Tumeric
½ tsp Chilli powder
1 tblsp dried Tamarind pulp

Method
For Stock (ingredient 2) place Beef or Lamb and soup bones in a pot with 2 ½ litre cold water. Add the Onion, Garlic, Spices, Tamarind and 2 tsp Salt. Bring to boil, lower heat and simmer gently until meat is tender and liquid is reduced by half. Cool and remove the meat and set aside. Heat Ghee in a pan, add Shallots and cook , until golden brown.Add Mustard Seeds and Curry Leaves and cook 1-2 minutes. Add the stock and cook for 5 minutes. Before serving, stir I the Coconut milk, Salt and Lemon Juice. Return Meat and cook until heated through.