Mulligatawny Soup and the Bodhrán Teacher
I couldn't bring myself to eat mulligatawny for a long time. In the distant past, long before I became a happily married man, I was eating a bowl of mulligatawny in a London pub garden with my then girlfriend. Suddenly she jumped up, shouted “I've got to see my bodhrán teacher while I've still got the chance” and, without finishing her drink, ran off – very fast. I've never felt quite the same about mulligatawny since. No two people seem to agree what should be in this soup. This recipe makes a mild soup of contrasting textures which is how I like to think that mulligatawny tasted all those years ago, although, to be honest, it probably didn't. The easiest way to make this soup, I think, is by pre-cooking the lamb in a slow cooker, but you can cook it in a more conventional way if you prefer. This recipe should make 8 portions. For reasons I've already discussed, I wouldn't personally recommend listening to traditional Irish music while eating mull...