Scrape the coconut and divide into two. Extract the milk from one half and add to the mutton broth with the ground ingredients, Mix well.
Simmer for 10 to 15 minutes. Cool and strain.
Fry the sliced onion with very little ghee.
Add the coconut scrapping and the mutton cut into slices with salt to the strained Mulligatawny.
Cook for about 10 minutes. Add the lemon juice and serve hot.
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