June 1, 2011

Here’s my recipe for that king of soups, Mulligatawny…


  • 500g diced beef
  • 8 cloves garlic
  • 1″ cube of ginger
  • peanut oil
  • 2tbsp black poppy seeds
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1/2tsp ground tumeric
  • 1tsp salt
  • 1/2tsp cayenne
  • ground black pepper
  • 4tbsp plain flour
  • 1L chicken stock
  • 3tbsp uncooked rice
  • 1/2 lemon

Finely chop the ginger and garlic.

Cut the beef into small cubes (1-2cm) and brown.  Pour out the resulting juice into a bowl to allow frying to continue.  Add the coriander, cumin and tumeric to further dry it and add oil to bring the fry on.  Add the ginger and garlic.  Fry, then add salt, pepper and cayenne.  Pour in meat juice to stop the frying.

Place the plain flour in a bowl and add a small amount of water to turn it into a thick paste.  Thin this paste with some chicken stock, then add it to the pot with the meat.  This process will stop lumps.  Add all the rest of the stock and throw in the poppy seeds.  Add 200mL water.  Bring to the boil, add the rice, lower and cover.  Simmer for 30min.

Squeeze in the lemon.  Check for heat and add more cayenne as required (same for salt).