• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mulligan Stew

  • Recipe Submitted by on

Category: Kids

 Ingredients List

  • In small amount of hot fat in heavy frying pan, brown:
  • 1 pound stew meat, cut in small pieces Add: 1 tsp.
  • salt Stir in: 1 can condensed tomato soup
  • 1 can water Cover tightly and let cook slowly
  • until tender (about 1-1/2 hours). If fire gets too hot, take from heat
  • occasionally to keep at a simmer. When meat is tender, add: 3 carrots, cut
  • in thick slices
  • 3 potatoes, quartered
  • 3 onions, halved Continue cooking slowly about 30
  • minutes. If there is not enough juice, add water during cooking. If too
  • thin take off lid and cook sauce until thickened. 4 to 6 servings From:
  • Betty Crocker's Cook Book for Boys and Girls Shared By: Pat Stockett
  • From: Pat Stockett Date: 04-05-94
  • Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98


Recipe via Meal-Master (tm) v8.05

Title: Mulligatawny
Categories: Soup, Indian
Yield: 6 Servings

1 1/2 c Onions; chopped
1 Celery stalk; chopped
2 tb Vegetable oil; or ghee
1 sm Chili pepper; seeded and
1 pn Cayenne; to taste
1 ts Turmeric
1 tb Coriander seed; ground
4 c Water; or vegetable stock
1/2 ts Salt
1 md Carrot; chopped
1 lg Potato; cut into small cubes
1 md Red and green bell peppers;
-seeded and chopped
1 Tomato; chopped
1/2 c Coconut meat; unsweetened,
1 c Coconut milk
3 tb Lemon juice; or lime juice
2 ts Fresh cilantro; chopped

In a medium soup pot, saute the onions and celery in the oil or ghee. When
the onions are becoming translucent, add the chile, turmeric, and ground
coriander. Saute for a minute, stirring to prevent the spices from burning.
Add the water or stock, salt, carrot, and potato. Bring to a boil, then
reduce the heat, cover the pot, and simmer the vegetables for 10 minutes.

Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for
another 10 minutes or until the vegetables are tender. Then add the lemon
or lime juice and cilantro. Adjust the seasonings.

Serve at once or, even better, let it sit for an hour or so to bring out
the flavors and then reheat gently and serve.
NOTES : Indian cooks created this soup to suit British taste. Suit your own
taste with this version just the right amount of spice prepares you for
fiery things to come!

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