Mulligatawny, Chillies, Beef, Butternut, Rice, Spicy Soup

Well I feeling quite experimental last night and delved into my Jamie Oliver Great Britain book to tackle the Mighty Mulligatawny!

What is a mulligatawny? Translated literally from Tamil “Mulligatawny” or “Milagu Thanni” means “pepper water”.

There are many variations on the recipe for mulligatawny. In the West, the soup typically has a turmeric yellow colour and chicken, beef or lamb meat is added. Often it is thickened with rice.

So in other words its like a stew or soup but with meat and rice in it, all mixed up together. I don’t normally like mixing food together ( bit OCD like that sometimes) so I can see what I’m eating! But on making this dish, I was suprised how much I enjoyed that element of it. It was super hot and spicy, I mean Jamie added 2 chillies in it where I added only half of one! Wimp, I know but DAMN! It was super spicy and hot, I can still feel the residue of my stomach lining burning from last night!

So the moral of the story is if you like spicy food, you will LOVE this recipe. It’s so flavoursome, with its combination of garam masala, curry powder, fresh coriander leaves, ginger and garlic. Even pimped up with a splash of HP sauce, all adds to the combination of flavours.

The beef mince brings out the meatiness in the dish (you can use chicken or lamb if preferred), they remain little nuggets of suprise in the dish, complimented by the soft, sweet butternut squash pieces.

The vegetables all amalgamated together carrots, onions, chillies, butternut, it was delicious! Left to slowly cook for 40 minutes, gives this dish time to become truly tasty.

I added brown basmati rice to the dish, but you can use white if you prefer, this is cooked with the squash, garam masala and thyme for some spice and herbs. All is gently added into the beef/veggie mix and there you have your soup or stew! The mighty mulligatawny!