Mulligatawny Soup
A rich Anglo-Indian curry soup made with beef broth, chicken, and aromatic spices. This traditional recipe combines a flavorful beef stock base with curry-spiced chicken pieces, creating a hearty and warming soup.
Ingredients
- 2 pounds Beef shin, for stock (For making the beef stock base)
- 8 cups Water, for stock (For beef stock)
- 3 pounds Chicken, cut into pieces (Cut into 16-18 pieces)
- 4 ounces Ghee or clarified butter (About 1/2 cup)
- 2 medium Onions, finely sliced (For frying)
- 4 teaspoons Ground onions (Onion paste or finely grated)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies or chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic (Or garlic powder)
- 0.5 teaspoon Coriander seed, roasted and ground
- 0.25 teaspoon Cumin seed, roasted and ground
- 2 ounces Poppy seeds, roasted and ground (About 1/4 cup)
- 2 teaspoons Salt (Adjust to taste)
- 6 leaves Curry leaves (kurreah fool) (Fresh if available)
- 2 whole Limes, sliced (For serving)
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Instructions
- 1Place beef shin in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 2-3 hours until you have a rich beef stock. Strain and set aside, discarding the beef solids or reserving for another use.
- 2Cut the chicken into 16-18 pieces and wash thoroughly. Pat dry with paper towels.
- 3Heat a large pot and melt the ghee. Add the finely sliced onions and fry until golden brown, about 8-10 minutes. Remove the fried onions and set aside.
- 4In the same pot with the remaining ghee, add the ground onions, turmeric, chili powder, ground ginger, ground garlic, roasted ground coriander seed, and roasted ground cumin seed. Fry these spices together, sprinkling a little water over them to prevent burning, for about 3-4 minutes until fragrant.
- 5Add the cut-up chicken pieces to the pot with the fried spices along with the salt. Stir well to coat the chicken with the spice mixture. Cook, stirring occasionally, until the chicken is nearly browned, about 10-12 minutes.
- 6Add the roasted and ground poppy seeds to the pot and stir well to combine with the chicken and spices.
- 7Pour in the prepared beef stock, add the fried onions and curry leaves. Close the pot with a lid and allow the soup to simmer over a slow fire until the chicken is perfectly tender, about 30-40 minutes.
- 8Serve the mulligatawny soup hot, with sliced limes on a separate plate for guests to add to their bowls as desired.
