The Maharajah's mulligatawny

    (8)
    1 hour 15 min

    I first cooked this under instruction in a 5-star hotel in India, where it was one of the best sellers. The curry paste can also be used in other Indian dishes. It's the perfect soup for the cold winter months.


    12 people made this

    Ingredients
    Serves: 4 

    • Curry paste
    • 4 fresh red chillies or to taste
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon grated nutmeg
    • 4 whole cloves
    • 10 whole black peppercorns
    • 6 fresh curry leaves
    • 2 cloves garlic, crushed
    • 1 teaspoon grated root ginger
    • Soup
    • 1 tablespoon ghee (clarified butter)
    • 1 large onion, chopped
    • 450g lamb meat, cut into small pieces
    • 2 teaspoons salt
    • 900ml lamb stock
    • 2 tablespoons tomato puree
    • 1 large carrot, diced
    • 1 large apple, peeled, cored and diced
    • 2 lemons, sliced

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Grind the red chillies, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic and ginger into a smooth paste using a food processor or liquidiser.
    2. Melt the ghee in a large frying pan over medium heat; fry the onion in the melted ghee until golden brown, about 5 minutes. Add the red chilli paste and lamb to the frying pan; cook and stir until the lamb is browned, about 5 minutes. Season with salt. Stir the lamb stock and tomato puree into the lamb mixture; reduce heat to medium-low, cover the frying pan and simmer until the lamb is tender, about 30 minutes. Add the carrot and apple; cook another 15 minutes. Remove from heat and allow to cool slightly.
    3. Remove the lamb from the mixture and set aside. Pour the rest of the soup into a liquidiser. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Strain the soup through a fine mesh strainer back into the frying pan. You ARE allowed to press on the contents of the strainer! Remove and discard any large and hard pieces. Add the lamb back to the frying pan, place over medium heat and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls; garnish with lemon slice.

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    8

    This is a great soup. I made it twice, one time with chicken and it was wonderful too. I used 3 chilies and the spiceness was perfect for our tastes. Thanks for a great recipe.  -  16 Feb 2011  (Review from Allrecipes US | Canada)

    by
    6

    I've had this soup made by people from other parts of the world (Asia / Africa). There are definate regional differences and all are good, but this is the best one I've found so far!  -  20 Jul 2011  (Review from Allrecipes US | Canada)

    by
    6

    Subbed the lamb for beef as don't care for lamb's fatty flavour/texture - came out superb, tasted amazing - well worth a try, thanks for sharing!  -  21 May 2010  (Review from Allrecipes US | Canada)

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