mulligatawny soup

raw lamb bones (boned out shoulder.. or neck)


4 heaped tbsp gram flour

2 tbsp ground almonds

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp tumeric

pinch of hot chili powder

1 tsp salt

1 heaped tsp grated fresh ginger


Cover the lamb bones with water and bring to the boil. Simmer for an hour or two, then let it get completely cold. Lift off the solid white fat and discard. Pick over the bones setting aside any meat, throwing out bones gristle and fat.

Boil the liquid until reduced to two litres.

Add the remaining ingredients, along with the reserved meat. Bring back to the boil, then simmer for 5-10 minutes.

©colour it green 2008