Guinea fowl mulligatawny soup

Name: Guinea fowl mulligatawny soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: British recipes
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

Easy
January 2015

Easy
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.

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

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

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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

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

Method

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.
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.
Cook the rice according to the pack instructions until tender.
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.
Pour the resting juices from the bird into the soup, then strip the carcass of its meat and stir through.
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.

Method

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.
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.
Cook the rice according to the pack instructions until tender.
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.
Pour the resting juices from the bird into the soup, then strip the carcass of its meat and stir through.
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.

delicious. tips

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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