mulligatawny soup

mulligatawny soupHarry Weir

Mulligatawny is actually a soup of Indian origin that was adopted by the British. The original version was thickened with rice flour and coconut milk and included blanched almonds. It’s classically done with lamb or chicken but it also works well with beef. It’s quite filling and would work as a midweek main.

Serves 8


  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 2 apples, cored and diced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon mild curry powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ½ teaspoon thyme
  • 1 large tin chopped tomatoes
  • 100g uncooked lentils
  • 2 litres chicken stock
  • 2-3 good slices of leftover roast beef, chopped finely
  • 1 can coconut milk
  • Salt 1 handful roasted almonds, chopped


  1. Sweat off the onion, carrot, garlic and apple in a pot until golden, then add the ginger, all the spices and thyme and cook for five minutes.
  2. Add the tomatoes, lentils and stock and bring to the boil for five minutes. Then reduce to a simmer and cook until the lentils are cooked through.
  3. Take three-quarters of the soup, blend, then add back to the remainder. In each bowl, place some finely chopped cooked beef and roast almonds. Pour the soup over, garnish with a drizzle of coconut milk and serve.

Tip: Use leftover chicken, lamb, duck or tofu instead of beef

Recipe credit: Ryan Stringer

Photography credit: Harry Weir