Mulligatawny Soup – II

Method

1. Cut even cubes of mutton and cook separately in 2 cups of stock.
2. Melt butter in a pan add chopped ginger and garlic, stir for a few seconds.
3. Add chopped onions, tomatoes, Ferns’ Mulligatawny Curry Paste and curry leaves.
4. Add 3 cups of stock and cook until vegetables are tender.
5. Add the mutton pieces, coconut milk and salt.
6. Simmer for 15-20 minutes.
7. Adjust the seasoning.
8. Serve hot with lemon juice.