Mulligatawny Indian Soup Beef

Dive into the rich, aromatic layers of this Mulligatawny Indian Beef Soup, a hearty twist on the classic Anglo-Indian dish. Tender bites of seared beef stew meat pair perfectly with a medley of red lentils, creamy coconut milk, and the warming spices of curry, cumin, turmeric, and coriander. Brightened with fresh ginger, garlic, and a touch of diced apple for a subtle sweetness, this soup offers a perfect balance of savory and fragrant flavors. Simmered to perfection in a robust beef broth and finished with a splash of zesty lime juice and fresh cilantro, it's an irresistible fusion of comfort and exotic flair. Serve it alongside fluffy rice for an even heartier meal, making this one-pot dish ideal for cozy nights or meal prepping. Perfect for fans of globally-inspired soups, this recipe is a must-try for anyone craving a rich and satisfying culinary adventure.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 pound beef stew meat
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 cup red lentils, rinsed and drained
• 6 cups beef broth
• 1 cup coconut milk
• 1 medium apple, peeled and diced
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked rice (optional, for serving)

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Add the beef stew meat and sear on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pot.

Step 4

Sauté the diced onion, carrots, and celery until softened, about 5-6 minutes.

Step 5

Add the garlic, grated ginger, curry powder, cumin, turmeric, and coriander to the vegetables, stirring for 1-2 minutes until fragrant.

Step 6

Return the browned beef to the pot, then stir in the rinsed red lentils.

Step 7

Pour in the beef broth and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.

Step 9

Add the diced apple and coconut milk, stirring to combine. Simmer for an additional 15-20 minutes until the lentils are tender and the soup is thickened.

Step 10

Stir in lime juice, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.

Step 11

Serve hot with cooked rice, if desired. Garnish with additional cilantro for a fresh finish.

Nutrition Facts

Serving size	3424.3 grams (3424.3g)

Amount per serving	% Daily Value*
Calories	2585

Total Fat 102.00g	131%
Saturated Fat 33.70g	169%
Polyunsaturated Fat 17.00g
Cholesterol 408mg	136%
Sodium 10316mg	449%
Total Carbohydrate 244.10g	89%
Dietary Fiber 32.30g	115%
Total Sugars 55.00g
Protein 169.30g	339%

Vitamin D 0IU	0%
Calcium 466mg	36%
Iron 31mg	173%
Potassium 4689mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 26.3%

Carbs: 38.0%