Madhur Jaffrey’s Mulligatawny Soup (1992)
"Judging from the Tamil origin of the name "mulligatawny" (a corruption of the Tamil words milagu-tannir, meaning 'pepper water'), one might deduce that it originated in the Madras region 100 to 300 years ago under the benevolent gaze of British patronage. British in concept, but Indian in its ingredients, this hearty soup became very popular with the Anglo-Indians scattered all across India, and there are probably as many recipes for it as there are Anglo-Indian families. My favourite was the one made by a family who eventually decided to migrate to Australia. The day before their departure they came to our house to say goodbye. I remember that we all sat out on the lawn and I begged them to leave their recipe for mulligatawny soup with me. This is their recipe."
Servings: 4
Ingredients
- 4 cloves garlic peeled and chopped
- a piece fresh ginger, about ½-inch cube peeled and chopped
- ½ lb boneless lamb (from shoulder or leg) with fat removed, and cut into ¾-inch cubes
- 2 Tbsp vegetable oil
- 1 Tbsp white poppy seeds roasted and ground
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt (more, if the broth is unsalted)
- ⅛ tsp cayenne pepper (optional)
- ⅛ tsp freshly ground black pepper
- 2 Tbsp chickpea flour (besan)
- 1 20 fl oz chicken broth (tinned or homemade)
- 1 Tbsp lemon juice
- 2-3 Tbsp cooked rice, or 1-1½ Tbsp uncooked rice (optional)
Instructions
- Put the garlic and ginger into the container of an electric blender with 3 Tablespoons of water. Blend at high speed until you have a smooth paste. Set aside.
- Pat dry the pieces of lamb. Heat the oil in a 2-quart pot over medium-high heat, and add the meat. Turn, and fry until the pieces are lightly browned on all sides. Remove with slotted spoon and set aside. Turn the heat off.
- To the same pot, add the paste from the blender, the roasted and ground poppy seeds, the coriander, cumin, and turmeric. Turn the heat to medium, and fry, stirring occasionally, for about a minute. Turn heat to low.
- Now add the browned meat and any juice that may have accumulated, the salt, cayenne, and black pepper. Stir and leave on low heat.
- Combine chickpea flour and 4 tablespoons water in a bowl, mixing thoroughly until you have a smooth paste. Slowly add the chicken broth, stirring as you do so. Pour this mixture over the meat in the pot. Turn heat to high, and bring soup to the boil. Add uncooked rice if you are using it. Cover, lower heat, and simmer gently for half an hour or until the meat is tender. Stir in the lemon juice.
- If you are using cooked rice, mix it into the soup just before serving. Pour the soup into a tureen or into individual bowls.
- Mulligatawny soup can be served with both Indian and Western-style meals. Since it is thick and fairly filling, it can be a main course for lunch or light supper, followed by a green salad and fruit.
