The Mulligatawny dates back to the days of the British Raj, when, apparently, the South Indian (Tamil) cooks came up with Pepper Water to satisfy the Brits’ desire for soup with their meals.
Dry Ingredients 1
- quarter tsp black mustard seeds 2.5cm/1in piece of cinnamon,
- 2 cardamom pods
- 2 cloves
- 2–3 sprigs fresh curry leaves (dried will do to, leave out if unavailable) 2 dried red chillies (optional)
Dry Ingredients 2
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tablespoon coarse ground black pepper quarter tsp turmeric powder
- half – 1 tsp chilli powder
The rest of the Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 in/5cm fresh ginger, chopped
- 1–2 fresh green chilli, chopped
- 200g/7oz lean beef strips or mince
- 1 celery stick, chopped into small cubes
- 1 carrot, chopped into small cubes
- half a red capsicum/bell pepper
- half a green/yellow capsicum/bell pepper (I like to grill/roast them first, optional)
- 2 tomatoes, quartered
- 1 litre light beef stock or one of your choice.
- 2 tbsp tamarind
- 2 tbsp tomato puree
- quarter tsp mustard
- 4 tbsp red split lentils, rinsed
- a generous handful of fresh coriander leaves, chopped
- Heat the oil in a large, heavy based saucepan on a medium heat and add Dry Ingredients 1.
- When the seeds splutter, add the onion, garlic, ginger and chilli mix and sauté for a minute.
- Add the meat and brown for about a minute, stirring and coating the meat.
- Add Dry Ingredients 2 and stir thoroughly, frying for about 30 seconds.
- Add the vegetables, mix and then add all the other ingredients, mixing thoroughly again.
- Bring to the boil and cook for about 30 minutes, at which point the beef will be done and the soup will have thickened. For the vegetarian version, cook until the potatoes are done.
- Serve as suggested above, with a sprinkling of fresh coriander leaves, freshly ground black pepper and even some fresh green chilli slices.
- Category: Starter or Main Course
- Cuisine: Anglo-Indian
- Serving Size: 4