Beef mulligatawny is a hearty, mildly spiced soup that traces its roots to South Indian cuisine, brought to Britain during the colonial era and adapted into a warming British classic. This version uses tender beef, vegetables, apple, and rice in a rich, curried broth – it’s deeply comforting, filling enough to be a meal in itself, and surprisingly simple to make. The combination of savoury beef, sweet apple, and aromatic spices creates a balanced, satisfying bowl that’s perfect for cold days.
Ingredients
- 2 tbsp vegetable oil
- 750 g (1 lb 10 oz) beef chuck or braising steak, cut into 2 cm (¾ inch) cubes
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 1 apple (e.g., Bramley or Granny Smith), peeled, cored and diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp mild curry powder (or Madras for more heat)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp chilli flakes (optional)
- 2 tbsp plain flour (all-purpose)
- 1.5 litres (6 cups) beef stock (preferably low-salt)
- 400 g (14 oz) can chopped tomatoes
- 100 g (½ cup) basmati rice, rinsed
- 1 tbsp lemon juice (about ½ lemon)
- Salt and freshly ground black pepper, to taste
- Fresh coriander (cilantro), chopped, to garnish
Instructions
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches (do not overcrowd) and brown on all sides, about 5–7 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the onion, carrots, celery, and apple to the pot. Cook, stirring occasionally, until softened, about 8–10 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, and chilli flakes (if using). Stir constantly for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in a splash of the beef stock and scrape any browned bits from the bottom of the pot. Add the remaining stock, the chopped tomatoes, and the browned beef. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes, or until the beef is tender.
- Stir in the rinsed rice. Continue to simmer, uncovered, for 15–20 minutes, or until the rice is cooked and the soup has thickened slightly.
- Stir in the lemon juice. Season with salt and pepper to taste. If the soup is too thick, add a little water or stock to reach your preferred consistency.
- Ladle into bowls and garnish with fresh coriander. Serve hot.
Tips
- Beef cut: Chuck or braising steak works best because it becomes tender during long simmering. Avoid lean cuts like sirloin, which dry out.
- Curry powder: Use a good-quality curry powder. If you prefer a spicier soup, choose Madras; for a milder version, use a korma-style blend.
- Rice: Basmati rice adds a lovely fragrance. If you use regular long-grain rice, adjust cooking time accordingly (about 12–15 minutes).
- Don’t skip browning: Browning the beef first develops deep flavour. Be patient – it’s worth the extra few minutes.
Serving Suggestions
Serve this soup with warm naan bread, crusty rolls, or poppadoms for dipping. For a more substantial meal, add a side of steamed basmati rice or a simple green salad. A dollop of plain yogurt or a swirl of cream adds a cooling contrast to the spices.
Variations
- Chicken mulligatawny: Replace beef with boneless, skinless chicken thighs, cut into chunks. Reduce simmering time to 30–40 minutes, until chicken is cooked through (safe minimum 165°F / 74°C).
- Vegetarian: Omit beef and use vegetable stock. Add chickpeas or lentils for protein. Simmer for 20–25 minutes until vegetables are tender.
- Add coconut milk: Stir in 200 ml (¾ cup) coconut milk in the last 10 minutes for a creamier, slightly sweet version.
- Spice level: Adjust the chilli flakes and curry powder to your taste. Add a pinch of garam masala at the end for extra warmth.
Storage and Reheating
Allow the soup to cool completely, then refrigerate in an airtight container for up to 3–4 days. The flavours will meld and often improve overnight. Reheat gently on the stovetop over medium heat, stirring occasionally, until piping hot (at least 165°F / 74°C). Add a splash of water or stock if the soup has thickened too much. You can also freeze the soup (without the rice, if possible) for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is mulligatawny soup? Mulligatawny is a curried soup that originated in South India, where the name means “pepper water.� The British version typically includes meat, vegetables, apple, and rice, creating a hearty, mildly spiced soup.
Can I make it in a slow cooker? Yes. Brown the beef and sauté the vegetables first, then transfer everything except the rice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender. Add the rice in the last 30–40 minutes.
Can I use leftover cooked beef? Yes, but reduce the simmering time to 20–30 minutes, just to heat through and blend flavours. Add the cooked beef in the last 15 minutes to avoid overcooking.
Why is my soup too thick? This can happen if the rice absorbs too much liquid. Simply add more stock or water when reheating to reach your desired consistency. Season again if needed.
Can I omit the apple? The apple adds a subtle sweetness that balances the spices. If you don’t have one, substitute with a pear or a tablespoon of honey or brown sugar, though the flavour will be slightly different.
Is this soup gluten-free? The flour is used as a thickener, so it is not gluten-free as written. To make it gluten-free, omit the flour and instead blend a portion of the soup after cooking, or use a gluten-free flour blend.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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