The Maharajah's Mulligatawny Recipe - Allrecipes.com
The Maharajah's Mulligatawny Recipe
  • READY IN hrs

The Maharajah's Mulligatawny

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
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Footnotes

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

Feb 16, 2011

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.

 
May 24, 2010

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!

 

8 Ratings

Jul 21, 2011

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!

 
Apr 30, 2010

Excellent recipe. Thanks so much.

 
Feb 01, 2012

I kept it chunky & it was great!

 
Aug 21, 2013

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 instead of mixing in the spices, I pan fried them to release favours, then added them into a tea bag. I "steeped" the spice mixture and then took it out after cooking the soup.

 
Mar 21, 2013

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.

 
Nov 27, 2012

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 flavours. Thanks for sharing.

 

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Nutrition

  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 65 g
  • 130%
  • Sodium
  • 4855 mg
  • 194%

* Percent Daily Values are based on a 2,000 calorie diet.

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