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Authentic Mulligatawny Recipe England, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Derived from Tamil words miḷaku-taṇṇīr, which stands for pepper-water, this hot and spicy soup is a beautiful evidence how two different cultures — in this case, Indian and British — can intertwine to create an exceptional dish. Originated in India and perfected by the British, mulligatawny started as a modest, vegetable-based and abundantly spiced broth intended to be served with rice. Nowadays, the base for mulligatawny is chicken, veal, or even mutton stock with curry as a predominant spice, garnished by pieces of meat, onion, celery, apples, almonds, lentils, chickpeas, and cream — the latter can be substituted with coconut milk or yogurt for a fresher taste. The best thing about mulligatawny is its versatility – it can be as spicy and as dense as you like, and it can serve both as an appetizer and as a full meal.
Cooking tips
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meat
Unlike other soups, mulligatawny calls for a boneless piece of meat since the taste is derived from spices rather than the bones. If you use lamb or mutton, pick a piece from the shoulder or the leg and remove the fat; if you use chicken, the breast is your best option – in both cases, it is advised to cut the meat in cubes or bite-sized pieces. Extra taste can be achieved by frying the meat quickly ... Read more -
spices
The key to a mulligatawny done right is adding the spices first: you can fry them in a pan over medium heat, and once they start to release their beautiful smell, set them aside and grind in a blender or mortar. -
techniques
In order to make mulligatawny denser and fuller, try avoiding regular flour, but use chickpea flour or mashed chickpeas instead. Some recipes suggest you should mix the entire soup with a blender until it is completely smooth, others prefer a rougher texture, but rice should always remain intact. -
serving
Serve mulligatawny hot and accompanied with naan, a flat Indian bread that you can prepare at home or with an additional portion of rice, and topped with a spoonful of sour cream or a drizzle of coconut milk.
Recipe variations
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Lamb Mulligatawny
Ready in 1h 15minThe following is the recipe for a lamb mulligatawny soup. The lamb is boneless, with fat removed, and cut into cubes, and the soup is very heavily spiced with a plethora of herbs and spices such as ginger, coriander, cumin, turmeric, and cayenne pepper. First, the meat is browned, then removed from the pot, and spices and a ginger-garlic paste are shortly stir-fried just to release the aromas. The meat and its juices are then returned to the pot, and chickpea paste and chicken broth are added. The soup is then brought to a boil and simmered until the meat is tender. Optionally, uncooked rice can be added once the soup is at boiling point. If you cannot find white poppy seeds, it's better to omit them altogether than to substitute them with the black variety.
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Vegetable Mulligatawny Soup
Ready in 1h 25minThe following recipe is for a vegetable mulligatawny. The soup consists of heavily spiced root vegetables that are pureed, then creamed at the end by adding coconut milk. If left thick, the soup makes a delicious sauce, typically paired with hard-boiled eggs; while diluted, it's a perfect starter or a light meal served with a side of crusty bread, croutons, or rice.
Lamb Mulligatawny
PREP 30min
COOK 45min
READY IN 1h 15min
The following is the recipe for a lamb mulligatawny soup. The lamb is boneless, with fat removed, and cut into cubes, and the soup is very heavily spiced with a plethora of herbs and spices such as ginger, coriander, cumin, turmeric, and cayenne pepper. First, the meat is browned, then removed from the pot, and spices and a ginger-garlic paste are shortly stir-fried just to release the aromas. The meat and its juices are then returned to the pot, and chickpea paste and chicken broth are added. The soup is then brought to a boil and simmered until the meat is tender. Optionally, uncooked rice can be added once the soup is at boiling point. If you cannot find white poppy seeds, it's better to omit them altogether than to substitute them with the black variety.
Ingredients
Mulligatawny Soup
4 cloves garlic, peeled and chopped
a piece of fresh ginger, about ½-inch cube, peeled and chopped
1/2 lb (225g) boneless lamb (from shoulder or leg), with fat removed and cut into ¾-inch cubes
2 tbsp vegetable oil
1 tbsp white poppy seeds, roasted and ground
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp turmeric
1/8 tsp salt (more if broth is unsalted)
1/8 tsp cayenne pepper (optional)
1/8 tsp freshly ground black pepper
2 tbsp chickpea flour
2 cups (500 ml) chicken broth (canned or homemade)
1 tbsp lemon juice
2-3 tbsp cooked rice, or 1-1.5 tbsp uncooked rice (optional)
Preparation
1
Mulligatawny Soup
Step 1/8
First, using an electric blender, make a paste by blending together garlic and ginger with three tablespoons of water at high speed.
Step 2/8
Pat dry the lamb meat, then, on previously heated oil, fry it over medium heat. Once the meat has browned on all sides, remove it from the pot with a slotted spoon.
Step 3/8
Turn off the heat and add to that same pot the ginger and garlic paste, poppy seeds, coriander, cumin, and turmeric, then set the heat to medium and fry the added ingredients while constantly stirring for approximately a minute.
Step 4/8
Next, turn the heat to low and add the previously browned meat, as well as any juice that might have been released from the meat, followed by salt, cayenne, and black pepper. Stir everything and leave to cook on low heat.
Step 5/8
Proceed to make a paste out of chickpea flour and 1/4 cup (60 ml) of water, then slowly, while stirring, add to it chicken broth. Pour the resulting mixture into the pot, turn the heat on high, and bring the soup to a boil. Also at this point, you may add the uncooked rice.
Step 6/8
Cover the pot with a lid and lower the heat, leaving the soup to simmer for half an hour or until the meat turns tender.
Step 7/8
In the end, stir in the lemon juice, and if opting for cooked rice, add it to the soup five minutes prior to serving.
Step 8/8
The finished soup can be served in a tureen or individual bowls, either as a main course or a light dinner.
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