This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. "With the sweetness of the peppers, apples and sultry kick of curry, this has been one of my favourite cold weather soups for years. Mulligatawny is traditionally made with either chicken or lamb and even sometimes beef. My version uses lamb. The rice and cream in this soup is what really rounds everything out, creating a smooth richness, allowing the layers of flavours to mix and mingle wonderfully."