The Maharajah's Mulligatawny

The Maharajah's Mulligatawny

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Sonya Jane 21

"The ultimate Mulligatawny, this is far more than a mere spicy soup! I first cooked this under instruction in a 5-star hotel in India, where it was one of the best sellers. The paste can also be used in other Indian dishes. I cannot recommend this more highly. It is a super 'soup.' Adjust the 'chilliness' to your taste."
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1 h 15 m servings 526 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 65 g
  • 130%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 4855 mg
  • 194%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grind the red chile peppers, coriander seeds, cumin seeds, turmeric powder, nutmeg, cloves, peppercorns, curry leaves, garlic, and ginger into a smooth paste using a food processor or blender.
  2. Melt the ghee in a large skillet over medium heat; fry the onion in the melted ghee until golden brown, about 5 minutes. Add the red chile pepper paste and lamb to the skillet; 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 skillet, 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 blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, 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 skillet. 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 skillet, place over medium heat, and cook until the soup is thoroughly reheated, about 5 minutes. Serve in warmed bowls; garnish with lemon slice.


  • Cook's Note
  • Substitute beef stock for lamb stock if desired.



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.

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!

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!

Excellent recipe. Thanks so much.

This was delish. Had to cut down the chiles for our taste but was still plenty hot enough. Thanks so much for posting the recipe.

Excellent recipe! I did tweak it a bit. I added a dash of cinnamon to the spice mix, and used a mortar and pestle to mix the spices. I did not want to blend the mixture once it was cooked, so in...

I kept it chunky & it was great!

Delicious, used Beef 'cos had no Lamb. Blended half the cubed Beef with the broth at the end as it tends to be a bit chewy if not cooked for long enough, should've blended all of it.Nice deep fl...

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