Guinea fowl mulligatawny soup

Guinea fowl mulligatawny soup

This guinea fowl mulligatawny soup recipe is lentil-rich, with a depth of warming spicy flavours.

Guinea fowl mulligatawny soup

  • Serves icon Serves 6
  • Time icon Hands-on time 25 minutes, oven time 45 minutes

This guinea fowl mulligatawny soup recipe is lentil-rich, with a depth of warming spicy flavours.

Nutrition: per serving

Calories
548kcals
Fat
19.9g (11.7g saturated)
Protein
48.7g
Carbohydrates
43.9g (2.8g sugars)
Fibre
4.2g
Salt
0.5g

Ingredients

  • 1.2kg guinea fowl (see Know-how)
  • Olive oil
  • ½ tbsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 85g basmati rice
  • 2 tbsp roasted peanut oil (we like Cooks & Co, from Ocado) – or groundnut oil
  • 1 onion, chopped
  • 2 fat garlic cloves, finely sliced
  • 1 red chilli, seeds removed and sliced
  • 1 tsp ground turmeric
  • 2 bay leaves
  • 150g red lentils
  • 150g yellow split peas (see Know-how)
  • 1 litre fresh chicken stock
  • 400ml tin coconut milk
  • Juice 1 lemon (optional)
  • Natural yogurt or cream to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180°C/fan160°C/gas 4. Rub the guinea fowl with a little olive oil and the garam masala, then roast for 45 minutes or until cooked through – the juices should run clear when you pierce the thickest part of the thigh with a skewer. Rest for 10 minutes.
  2. Meanwhile, toast the coriander and cumin seeds in a small dry pan over a medium heat until fragrant. Grind finely in a pestle and mortar.
  3. Cook the rice according to the pack instructions until tender.
  4. Heat the peanut oil in a large heavy-based pan, then gently fry the onion and garlic for 10 minutes or until softened. Add the chilli and all the ground spices. Stir in the bay leaves, lentils and split peas, then add the stock. Bring to the boil, then adjust the heat and simmer for 30 minutes or until the lentils soften. Pour in the coconut milk and simmer for 5 minutes, then stir in the rice.
  5. Pour the resting juices from the bird into the soup, then strip the carcass of its meat and stir through.
  6. Season the soup, adding the lemon juice if it needs a little acidity. Serve hot, in large bowls, stirring through a little yogurt or cream.

Nutrition

Calories
548kcals
Fat
19.9g (11.7g saturated)
Protein
48.7g
Carbohydrates
43.9g (2.8g sugars)
Fibre
4.2g
Salt
0.5g

delicious. tips

  1. The mulligatawny will keep,chilled and covered, for up to 3 days. Reheat to serve. Freeze the finished, cooled dish,
    without the yogurt garnish, in an airtight container for up to 3 months. Defrost thoroughly, then reheat.

  2. Guinea fowl are smaller than chickens and very tasty. Most good supermarkets stock them, but if you can’t find one,roast a chicken instead. A 1.5kg chicken will roast in about an hour and will give you a little more meat.
    Use recently bought split peas and lentils. If they’re old they need overnight soaking before cooking and can take a long time to soften.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Freezable soup recipes

Warming sweet potato and ginger soup

A healthy sweet potato soup recipe made with warming spices...

Save recipe icon Save recipe icon Save recipe

Recipes with tinned beans

Smoked bacon, leek and butter bean chowder

Crusty bread is essential when tucking in to Debbie Major’s...

Save recipe icon Save recipe icon Save recipe

Chicken soup recipes

Mulligatawny soup with spicy chicken

This hearty Indian-inspired soup will warm you up on a...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Mulligatawny soup

This clever recipe uses time-saving products, perfect for a quick...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.