Recipe by Sonya Jane
"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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fresh red chile peppers, or to taste
whole black peppercorns
fresh curry leaves
grated ginger root
ghee (clarified butter)
lamb meat, cut into small pieces
3 3/4 cups
apple - peeled, cored, and diced
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.
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.
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.
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 flavours. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
The Maharajah's Mulligatawny
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 79
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