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Contributed By: nybanker
http://busycooks.about.com/od/hotsouprecipes/r/mulligatawnyste.htm

Mulligatawny is taken from an Indian word 'milaku-tanni' which means 'pepper water'. This rich and hearty stew was adapted by the British.

Ingredients

INGREDIENTS:

* 1 lb. Lean lamb, cubed

* 2 tbsp. Butter

* 1 tbsp. Olive oil

* 2 onions, chopped

* 2 tbsp. Curry powder

* 3 tbsp. Flour

* 2 cups Water

* 3 Granny Smith apples, peeled and cubed

* 3 carrots, sliced

* 1 potato, peeled and diced

* 1 cup Apple juice

* 6 cups Chicken broth

* 1 tsp. Salt

* 1/4 tsp. Ground ginger

* 1/4 tsp. White pepper

* 1 cup Coconut milk or heavy cream

* 1 tbsp. Lemon juice

* hot cooked rice

Preparation

In medium bowl toss lamb cubes with 1 Tbsp. of the curry powder and set aside.

Heat butter and olive oil in heavy skillet and add lamb cubes. Brown on all sides, about 4 minutes, and remove to a 4-6 quart crockpot.

Add onions and remaining 1 Tbsp. curry powder to skillet; cook and stir until onions are crisp tender. Stir in flour and cook and stir until bubbly. Add 2 cups water and stir until thickened. Pour this mixture into slow cooker. Add remaining ingredients except coconut milk, lemon juice, and rice. Cover and cook on LOW for 8-9 hours until all ingredients are tender. Stir in coconut milk and lemon juice and serve over hot cooked rice. Serves 6

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