This mulligatawny recipe is actually a combination of three different recipes, but it was the recent discovery of Jamie Oliver’s mulligatawny that really made this zing! Rather than most recipes which use curry powder (as all mine did) as a spice, Jamie uses Patak’s  curry paste and I’m now a complete convert!
Unlike the typical versions of mulligatawny, where the emphasis is on the word ‘soup’, I prefer a much beefier, meatier version that’s more rich and filling and much more of a main course. Mulligatawny is a real family favourite and especially good on a chilly autumn or winter’s day!
- 6¼ ounces / 175g brown basmati rice
- 1 onion
- 1 stick of celery
- 3 garlic cloves
- thumb-sized piece of ginger
- ½ ounce / 15g bunch of coriander
- 1 tablespoon of olive oil
- 1 red bell pepper, deseeded and diced
- 17½ ounces / 500g minced beef
- 2 tablespoons of Patak’s Madras curry paste 
- 1 tablespoon of mango chutney
- 1 tablespoon of tomato puree
- 56½ fluid ounces / 1600ml beef stock
- 17½ ounces / 500g carrots, sliced into coins
Cook the rice according to packet instructions, drain and set aside.
Put the onion, celery, garlic, ginger and coriander into a processor and pulse until finely chopped.
Heat the oil in a large sauté pan and add the blitzed veg and bell pepper and fry on a low-medium heat for 10 minutes.
Add the beef and break up, combining with the veg, cooking for another five minutes or until browned all over.
Now add the curry paste, mango chutney, tomato puree and stir to combine before adding the beef stock and carrots.
Bring to the boil then reduce to a simmer and allow to bubble away for 40 minutes.
Add the rice, stir to combine and serve the mulligatawny with some crusty bread on the side.