Guinea fowl mulligatawny soup
- January 2015
- Serves 6
- 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.
- 19.9g (11.7g saturated)
- 43.9g (2.8g sugars)
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.
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.
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