Mulligatawny Stew 2 Ways: Chicken or Lamb
British India Classic with Chicken or Slow-Cooker Version with Lamb
Dec 6, 2008
The original Indian recipe appears to have included cream, peppers, lamb, coconut milk, vegetables and curry. If one can judge by the name, it may have been a good deal simpler than that: the name mulligatawny, derives from Tamil, a language from Southern India: milaku-tanni meaning “pepper water” or “pepper soup.”
Variations abound of this wonderful melange of flavors. Here are two that may inspire you to develop your own version. The first is a great way to use leftover cooked chicken or turkey. The second takes advantage of a slow-cooker to really let the various flavors to get friendly.
Feel free to use the “Comments” section to let other readers know how you make it.
Mulligatawny Chicken Stew
Yield: 6-8 servings
You will need: a large heavy soup pot, food processor or blender
Ingredients:
- 1½ Tbsp turmeric
- 3 Tbsp each: poppy seeds and ground coriander
- dash of cayenne powder
- 6 Tbsp butter
- 1” piece of fresh ginger, peeled and minced
- 1 medium onion, finely chopped
- 4-5 cloves garlic, minced
- ½ pound mushrooms, quartered or small ones left whole
- 1 cup all-purpose flour
- 16 ounce can garbanzo beans and liquid, processed smooth
- 1 [size] can coconut milk
- 1½ cups chicken broth
- 2 cups cooked chicken (or turkey), cubed
- salt and freshly ground black pepper to taste
Method:
- Bloom the dry spices (turmeric, poppy seeds, coriander and cayenne) in a dry soup pot over medium-low heat until they start to change color and release their amazing aroma.
- Stir in the butter, ginger, onion and garlic. Raise the flame to medium and enjoy the incredible smells as the aromatics sweat, 3-5 minutes.
- Add the mushrooms and sauté until they start to give up their moisture, 3-4 minutes. Remove the pan from the heat.
- Stir in the flour and garbanzo purée. Gradually stir in coconut milk and chicken broth. Add the chicken and return to a medium flame. Stirring frequently, bring the soup to serving temperature. Taste and adjust seasonings if necessary.
Slow-Cooker Mulligatawny Lamb Stew
Yield: 6 servings
You will need: a slow-cooker
Ingredients:
- 1 pound lean lamb, cubed
- 1 Tbsp each: butter and olive oil
- 2 medium onions, chopped
- 2 Tbsp curry powder, divided
- 3 Tbsp all-purpose flour
- 2 cups water
- 3 carrots, peeled and sliced
- 1 potato, peeled and diced
- 3 Granny Smith apples, peeled, cored and cubed
- 1 cup apple juice
- 6 cups chicken broth
- ¼ tsp ground ginger
- salt and white pepper to taste
- 1 cup coconut milk or heavy cream
- 1 Tbsp lemon juice
- hot cooked rice
Method:
- In medium bowl, toss lamb cubes with 1 Tbsp of the curry powder and set aside.
- In a heavy skillet over medium high flame, heat butter and olive oil brown the lamb cubes on all sides, about 4 minutes. Transfer to a slow-cooker with a slotted spoon. Turn the cooker onto its LOW setting.
- Stir the onions and remaining 1 Tbsp curry powder into the skillet. Cook, stirring occasionally until the onions become soft and translucent.
- Stir in flour and cook and stir until bubbly. Stir in the water and cook until the mixture thickens. Pour this mixture over the lamb in the slow-cooker.
- Add the carrots, potato, apple, apple juice and broth.
- Taste and adjust the season with white pepper and salt if necessary. Depending on how salty your chicken broth is, you may not need more salt.
- Cover and cook on LOW until all ingredients are tender, 8-9 hours. Taste again and adjust seasoning not that the flavors have melded.
- Stir in coconut milk and lemon juice and serve over hot cooked rice.
If you love chicken, check out these recipes, including:
- Chicken a l'Orange,
- Chicken Chausseur - Hunters' Style Chicken
- Mediterranean-Style Coq au Vin
- Buffalo Wing Slaw
- Chicken with a Creamy Dijon Mustard Sauce
- African Chicken-Peanut Soup
- Tomatillo Chicken Chili with Southwestern Spice
- African Chicken and Peanut Soup
- How to Make Arroz con Pollo - Rice with Chicken
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