Non Vegetarian Mulligatawny Soup
|Mutton||250 Gram (With Bones Cut In Small Pieces)|
|Coconut milk||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped garlic||8 Clove (40 gm)|
|Chopped ginger||1⁄2 Teaspoon|
|Coriander seeds||1 Teaspoon, roasted and powdered|
|Cumin seeds||1⁄2 Teaspoon, roasted and powdered|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Skinned and chopped tomato||1 Large|
|Boiled rice||6 Teaspoon|
Wash and microwave mutton covered with enough water for 1/2 an hour at 70% power.
Strain and mix the liquid with the second extraction of the coconut milk and microwave at 70% power for 10 minutes.
Shred and keep the mutton aside and throw away the bones.
Microwave oil with onion for 3 minutes, add curry leaves, garlic, ginger, coriander, cummin, turmeric, chilli and garam masala powder and microwave for another 3 minutes.
Mix in the rest of the ingredients including the thick extraction of the coconut milk and shredded mutton.
The soup should now be 4-6 cups in Quantity.
Microwave for 5 more minutes.
Pour the mulligatawny soup into bowls and garnish with a teaspoon of boiled rice.