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).
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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
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
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