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Soups :

 

Mulligatawny

Traditional Irish Soup

  • 1/2 lb scrag neck of lamb
  • Saxa White Pepper
  • 1/2 small turnip
  • 1 large carrots
  • 1 large onion
  • 1 small apple
  • 1 spring of thyme
  • 1 blade of mace
  • 1 tsp chopped parsley
  • 1oz corn flour
  • 1 tsp curry powder



Cut excess fat of the neck of lamb and fry in large pot till fat runs
Slice and dice the vegetables and apple.
Fry the vegetables in a pan with the lamb-fat for 5 minutes. Remove the fat pieces from this pan.
Add back the meat and fry till golden brown. Add the apple, parsley, thyme and mace. Add corn flour with water, stirring continuously. Bring to boil. Add curry powder.  Lower heat and simmer for 3 hours. Take meat off bones, discard bones and chop up mead and add back to soup.
Season with salt, pepper and parsley.

Serve hot.

 


Ready to serve !


Serves 6

 

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