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Samish Mirchi Soup (Mulligatawny Soup)

Samish Mirchi Soup (Mulligatawny Soup) is a traditional Indian recipe for a classic soup of mutton in a meat stock and coconut milk base flavoured with curry paste and onions. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mulligatawny Soup (Samish Mirchi Soup).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating:

Tags : CurryMutton RecipesIndian Recipes

Mulligatawny (literally 'pepper water') soup is an Anglo-Indian creation of the British Raj; created when the British demanded a soup from a cuisine that had never created one before. The result is excellent and well-worth making. Of course, like all such creations the Indian and British versions of the soup diverged. I have several British versions on this site, both modern and Victorian (see this link for mulligatawny soup recipes) and this recipe redresses the balance, giving a classic Indian version of the soup.

Ingredients:

450g mutton, cut into small pieces
750ml water
1 tsp salt
1 tbsp ghee
1 large onion, chopped
2 garlic cloves, chopped
300ml meat stock
80ml coconut milk
fresh lemon juice, to garnish
lemon wedges, to garnish

For the Curry Paste:
3cm length of fresh ginger, peeled
1 tsp coriander seeds
1/2 tsp turmeric powder
8 black peppercorns
1/2 tsp white cumin seeds
1/2 tsp poppy seeds
4 dried red chillies
1 tsp sea salt

Method:

Combine all the ingredients for the curry paste in a blender and purèe until smooth (add a little lemon juice if they do not blend easily).

In the meantime, combine the mutton, water and salt in a pan. Bring to a boil and cook for about 30 minutes, or until the meat is tender. Take off the heat and set aside to cool then pour into a blender and pulse to chop the meat.

Heat the ghee in a pan, add the onion and garlic and fry for about 6 minutes, or until golden. Stir in the spice paste and fry for a few minutes, or until aromatic. Now add the stock, coconut milk and the mutton mixture. Bring the ingredients to a boil and stir to combine.

Allow to heat through then ladle into warmed soup bowls. Serve garnished with a drizzling of lemon juice and a wedge of lemon