Muligatawny

• Use 500g of lamb (tops of the leg, chopped up) or chicken.

• Heat some oil in a pan and add 2 tsps each of turmeric, ground coriander and cumin, plus one of chili powder.

• Add the meat and 25g of red lentils. Stir it up.

• Brown the meat well. Make sure the meat is brown. Colour the meat. Cook the meat on the outside. Sear the meat. Did I say meat? Meat (lamb).

• Season and add a generous amount of water, bring to the boil then simmer til meat is tender. I added half a can of coconut milk with the water, and the rest at the end of cooking. (The end of cooking is when the meat is very tender and the soup is the consistency you want (soupy). Let's say thirty or forty minutes.) 

• Serve with lemon wedges.

• I'm pretty sure eating this with bread and butter ups the anglo in this dish - I strongly recommend.

What did it taste like? England meets India in a bowl. It's really simple to make and very very tasty.

Tip: Use lamb instead of chicken - it makes it taste so much more like your nanny's cooking.


NB 
Nanny = grandmother
'Your nanny's cooking' = my nanny's cooking
My nan is a real anglo-indian so I followed her recipe which calls for no onions or garlic, vegetables or apple (!), as many others do. I am not a stickler for authenticity, but when your grandmother gives you a recipe, you follow it, right? Especially if it's so much simpler than any new fandangled versions :)
I did not have chili powder so I used green chili - this was the only change I made to her recipe apart from a tweak on quantities.