Today I decided to kill two birds with one soup; feeding my girlfriend an invigorating meal to help her as she revises for an exam, and practicing a dish that I’m thinking of suggesting to the deli where I work. Over the last few weeks my thoughts have turned to India regularly due to our cricket team currently playing a test match series out there. Perhaps thats why I had the sudden urge to make this dish; or then again it might have been the alluring prospect of hearty sizzling beef mince and warm spiced aromas filling the kitchen as I walked home from work on a freezing Norfolk night.
I followed Jamie Oliver’s recipe ‘Mighty Mulligatawny’ which can be found in ‘Jamie’s Great Britain’. I’ve listed Jamie’s ingredients with any changes that I made alongside. The Instructions are a simplified version of those in the book.
- 250g quality minced beef
- 1 red onion, peeled and finely chopped (I used a white onion)
- 2 carrots, peeled and finely chopped
- 4 cloves of garlic, peeled and finely sliced
- 1 red pepper, deseeded and finely chopped
- a 3cm piece of fresh ginger, peeled and finely chopped (I used double this)
- 1 heaped tablespoon Patak’s Madras curry paste (I used Patak’s Tikka Masala)
- 1 Tablespoon tomato puree (I used ketchup)
- sea salt and ground pepper
- I heaped tablespoon HP sauce
- 1.5 litres organic beef stock (I used powdered Marigold Bouillon)
- 1/2 a butternut squash (roughly 350g) cut into centimeter cubes
- a couple of sprigs of fresh thyme , leaves picked
- a couple of pinches of garam masala (I used a good teaspoon because my garam masala is not the freshest)
- 1 cup basmati rice
- natural yoghurt to serve
- (I also used a small bunch of flat leaved parsley)
- fry the beef in a big glug of olive oil on a high heat until golden brown (around 6 minutes)
- add the next 5 ingredients and sauté on a medium heat for another 10 minutes or until the vegetables are tender. Stir every 2 or 3 minutes
- add the puree, curry paste and HP sauce and a good pinch of salt and pepper and cook for another 3 minutes, stirring so that the bottom of the pan doesn’t stick
- add the stock and simmer gently for 40 minutes.
- take another pan and set it on a medium heat
- give the pan a big glug of olive oil and fry the squash with the thyme and garam masala for 10 minutes, stirring so as not to burn the bottom
- add a cup of rice, and using the same cup add two cups of water
- cook for 10 minutes with the lid on, then take off the heat and leave to steam for another 8 minutes.
- mix the rice and squash into the soup and serve with a dollop of yoghurt, lots of fresh coriander and some slices of chilli
Chopped ginger, garlic, onion and chilli
The squash cooking with thyme and garam masala
I tupperwared it all up and put it in my panier to cycle over to Annabel’s. I highly recommend this soup. It tasted fantastic; a real spicy winter warmer!