A few years ago a new friend introduced me to mulligatawny. She had tried many versions as she traveled as student of yoga. She explained the concept to me and I played with the mulligatawny type ingredients for a while. In fact, when doing my research, I couldn’t derive the true origin. As near as I can tell, and please correct me if anyone knows for sure, but mulligatawny seems to be a form of Indian soup that the English made their own. As such, it reminds me a lot of American chili – many different recipes, bases, styles, various spices, etc. So, all in all, I think mulligatawny is whatever you want to make of it. Here, I offer the recipe my family loves and that my friend tells me tastes pretty true to her travel experiences without using too many specialty ingredients that could be difficult for most people to find. But, if you can’t find something, don’t worry, I bet your version of mulligatawny will still be amazing.
I started this recipe by making my own bone broth which adds an additional day onto the recipe to get a finished product. If you need to skip this step you could always use good quality, organic beef stock. I recommend the health advances of bone broth if you can take the time.
- 3 pounds organic, grass fed beefy soup bones
- ½ cup apple cider vinegar
- ¼ cup ghee
- 1 yellow onion, chopped
- 1 carrot, diced
- 2 tsp minced fresh ginger root
- 1 large firm apple, chopped
- 1 14.5 oz. can diced tomatoes
- 3 garlic cloves, minced
- 1 T curry powder
- ½ tsp smoked paprika
- ½ tsp chili powder
- 2 tsp habanera sauce or other hot sauce
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp cardamom
- ¼ tsp black pepper
- ½ tsp dried thyme
- ½ cup red lentils (uncooked)
- 2/3 cup canned coconut milk
- Sea salt & pepper to taste
- ½ cup cashews, chopped
- ½ cup scallions, chopped
- Place beef bones in a large soup pot and cover with apple cider vinegar. Allow to rest for an hour.
- Add enough water to cover the bones. Bring to a boil. Remove the foam that rises to the top. Do not remove the floating fat. Reduce heat, cover and simmer at least 24 hours.
- Remove bones. Boil liquid down to approximately 3 cups. Set aside.
- When the bones are cooled, remove meat and chop.
- Chop onion and mince garlic. Allow to rest for 5 minutes.
- Using the same soup pot, sauté the onion and carrot in the ghee until soft.
- Add ginger, apple, and tomatoes, sauté for 3 minutes.
- Add garlic and sauté for an additional minute.
- Add spices curry powder to dried thyme. Stir and sauté until the heat brings out the aroma, approximately 2 minutes.
- Add lentils and coconut milk. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
- Scrape up any bits on the bottom of the pot.
- Puree 75% of the soup either with an immersion blender or in batches in a standard blender.
- Return to pot. Add chopped meat. Season with sea salt and pepper.
- Serve garnished with cashews and scallions.