Mutton mulligatawny soup

    50 min

    I adore the combination of rich mutton meatiness and spicy curry in this dish. It's a proper hearty winter warmer of a dish, and pretty much a meal in itself, as it is so thick and substantial. This recipe uses leftover meat from a roast, and some good quality mutton stock, which you should make from the bones. The quality of a soup like this depends largely on the quality of the stock.


    East Lothian, Scotland, UK
    28 people made this

    Serves: 4 

    • 150g streaky bacon
    • 1 large onion, diced
    • 2 sticks celery, diced
    • 3 cloves garlic, minced
    • 2 carrots, peeled and cut into 5mm dice
    • 300g flaky mutton meat, cut into bite size pieces
    • 1 1/2 teaspoons Madras curry powder
    • 1/4 teaspoon paprika
    • 1 litre good quality mutton stock
    • salt and cracked black pepper
    • few drops Worcestershire sauce
    • 1 teaspoon white wine vinegar
    • 300g potatoes, peeled and cut into 1cm dice
    • small bunch flat leaf parsley, roughly chopped

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Cut bacon into thin lardons and fry in a little oil in a large pot until just starting to colour. Add onion, celery and garlic to the pot with the bacon, along with about 1/2 teaspoon of fat skimmed from the mutton stock, if available. Turn the heat right down and gently sweat the vegetables down for 10 to 15 minutes until they are nice and soft.
    2. Add the carrots, the mutton cut into small pieces, curry powder, paprika and stock. Taste and season with salt and pepper, bring to the boil, then turn the heat down to just below simmering point and cook for 15 to 20 minutes.
    3. Add Worcestershire sauce and white wine vinegar. Add potatoes to the soup. Cook until the potatoes are tender but not falling apart. Adjust the seasoning and serve with some parsley scattered over.

    See it on my blog

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    Reviews in English (3)


    We enjoyed this recipe!  -  21 Dec 2016


    Can anyone tell me the calories for this soup?  -  30 Apr 2014


    Lovely flavour but needs more heat. Will definately make again but spice it up a bit next time.  -  12 Mar 2013