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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Mulligatawny Soup
Categories: Poultry, Vegetables, Fruits, Chilies, Citrus
Yield: 6 servings
1/4 c Vegetable oil
8 cl Garlic; smashed. chopped
2 Carrots; peeled, sliced
2 Celery ribs; sliced
1 lg Granny Smith apple; peeled,
- cored, chopped
1 lb Boned, skinned chicken; in
- bite-size chunks
1 c Masoor dal (split red
- lentils)
2 tb Tomato paste
2 tb Minced ginger
2 ts Black or brown mustard
- seeds
1 ts Ground turmeric
1 ts Curry powder
1/2 ts Ground cayenne; more to
- taste
1/2 ts Cumin seeds
1 ts Coarse kosher salt; more to
- taste
4 c Chicken broth or stock
5 oz Can coconut cream
1 1/2 tb Juice of 1 lime
Combine all the ingredients except the coconut cream and
lime juice in a 6- to 8-quart slow cooker. Cover and
cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add
more salt if necessary. Serve in bowls topped with a
dusting of cayenne, if desired.
By: Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave`s Archives
Yield: 6 servings
MMMMM
... The sun don`t shine on the same ol` dog`s ass every day.
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