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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 hrs 55 mins

    10 mins

    1 hrs 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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    Ingredients:

    Servings:

    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

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 29, 2004

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    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
    15%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 670.7 mg
    27%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.1 g
    24%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    drippings

    cooked beef

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