Beef Mulligatawny - High Protein / Low Carb Winter Warmer!
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
90 minutes
Soup is a dish I rarely crave but Mulligatawny is a different story. I was hooked on the tinned versions many years ago, which as we all know are a poor representation of a home cooked version.
So here's a high protein / low carb winter warmer. Macros based on 2 large portions per recipe but this would easily stretch to 3 portions if it's not going to be your main meal of the day.
Macros per portion (2 portions) :
645 kcal / 14g Carbs / 27g Fat / 52g Protein
Ingredients
-
400g Minced Beef (we used 5%)
-
200g Diced Swede
-
100g Diced Celery
-
50g Diced Shallots
-
20g Ghee / Oil
-
500ml Stock (any meat or veg stock)
-
100g Yogurt or Soured Cream (we used natural low fat yogurt)
-
15g Fresh Garlic (Crushed / Finely Chopped)
-
15g Fresh Ginger (Crushed / Finely Chopped)
-
15g Tomato Puree
-
1 tsp Salt
-
1 tsp Garam Masala
-
½ tsp Ground Coriander
-
½ tsp Ground Cumin
-
¼ tsp Mustard Powder
-
¼ tsp Black Pepper
-
¼ tsp Cayenne (or ½ tsp Kashmiri Chilli)
-
15g Tomato Puree
-
Fresh Chopped Coriander (optional)
-
Fresh Green Chilli (optional)
Directions
Over a medium heat fry the beef in half of the ghee / oil
Once the beef is browned remove from the pan
Add the remaining ghee / oil and fry the swede, shallots, celery, ginger and garlic for 3 - 4 minutes with lid on.
Add the ground spices, tomato puree and stock and bring to a boil
Add the beef and reduce the heat to a low simmer for around 60 minutes or until the swede is fully cooked
Stir through the yogurt and some of the fresh coriander, bring back to the boil.
Serve and sprinkle a little more coriander and fresh chilli for an extra kick!
