Mulligatawny Soup – with Lamb

Cut the lamb into cubes of about 2 cm. Peel the vegetable onion and cut into fine, short strips. Heat the clarified butter in a heavy saucepan until very hot. Fry the meat in it until golden brown on all sides. Add the onion strips, sauté and season with salt. Mix curry and flour, sprinkle on top, fold in evenly and sweat. Remove the saucepan from the stove briefly so that the curry does not burn. Add the chicken soup, stirring, and bring to a boil. Turn down the heat. Cover and simmer on low heat for 1 hour, then cook for another half hour without a lid.

In the meantime, remove the skin from the carrots, rinse and cut into thin slices. Rinse the celery, thinly peel the round side and pull off the strings. Cut celery diagonally into narrow slices. Cream butter in a second saucepan. Add carrots and celery with water and steam with lid closed for 10 minutes until tender. In the meantime, remove the skin from the apple and cut into quarters. Remove the core. Finely dice the apple. Clean the leek, rinse thoroughly and cut into thin slices. Use about 1/3 of the green. Add the apple and leek to the vegetables, fold in well and steam for another 5 minutes. Season the vegetables with salt and cayenne pepper. Add mango chutney and ginger syrup (or ginger ma

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