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    You are in: Home / Recipes / Mulligatawny (Indian) Soup ( Beef ) Recipe
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    Mulligatawny (Indian) Soup ( Beef )

    Mulligatawny (Indian) Soup ( Beef ). Photo by CountryLady

    1/1 Photo of Mulligatawny (Indian) Soup ( Beef )

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    CountryLady's Note:

    This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

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    Units: US | Metric

    • 1 large onion, chopped
    • 2 carrots, chopped
    • 1 apple, peeled, cored & chopped
    • 1/4 cup dripping
    • 2 tablespoons flour
    • 2 -4 teaspoons curry powder
    • 5 cups beef stock
    • 1 (14 ounce) can tomatoes, chopped
    • salt and pepper
    • 1 cup leftover cooked beef, minced
    • 1/3 cup cooked rice


    1. 1
      Fry vegetables & apple in drippings until soft & beginning to lose colour.
    2. 2
      Stir in flour & curry and cook for 1 minute.
    3. 3
      Add stock, tomatoes & seasoning.
    4. 4
      Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
    5. 5
      Sieve or liquidize the soup & return to pot.
    6. 6
      Add minced beef & rice.
    7. 7
      Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on June 01, 2005


      This is one of the best soups I've ever eaten! I used well-seasoned beef mince and fried it with a rasher of bacon to provide the 'drippings' required. I used 5 teaspoons each of a mild curry powder and 5 teaspoons of garam masala. To give the soup some added richness, I added the beef and rice about 15 minutes before the end of cooking time. This dish froze and reheated well.

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    • on December 29, 2004


      Ok! Winter is here and I have been waiting to make this recipe for so long. Made it last night and it was a real hit! Used 3 tsps of fat by heating chicken skin and 3 tsps of my garam masala powder with 4 cups of beef stock. DS was ready to hit the roof but wanted to have it at the same time. DH and Me just broke out into a sweat. (that is a good sign ;) ) Supposed to be a good Indian soup. But I'll have you know that it is the first time I have made or tasted this. I am going only by taste in rating this. But isn't that all that matters in the final gastronomical reckoning!? Thank you. Will definitely make it again. :) Fay

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    • on August 14, 2003


      I made this with 5 cups of organic vegetable broth and left out the meat to make a vegetarian version of this. Replaced the drippings with about 1/4 cup of butter, maybe a little less. Didn't quite fill up the entire cup to the top. I used red curry so it was pretty hot. Got rid of that summer cough everyone is getting because of the humid heat outside and airconditioning indoors. I would not just recommend this for lovers of indian food, but also to anyone who might be feeling under the weather.

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    Read All Reviews (10)


    Nutritional Facts for Mulligatawny (Indian) Soup ( Beef )

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.8
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 670.7 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 2.5 g
    Sugars 6.1 g
    Protein 3.9 g

    The following items or measurements are not included:


    cooked beef

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