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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Heat 1 tablespoon of vegetable oil in a large soup pot or Dutch oven over medium-high heat.
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.
Lower the heat to medium and add the remaining 1 tablespoon of vegetable oil to the pot.
Sauté the diced onion, carrots, and celery until softened, about 5-6 minutes.
Add the garlic, grated ginger, curry powder, cumin, turmeric, and coriander to the vegetables, stirring for 1-2 minutes until fragrant.
Return the browned beef to the pot, then stir in the rinsed red lentils.
Pour in the beef broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
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.
Stir in lime juice, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.
Serve hot with cooked rice, if desired. Garnish with additional cilantro for a fresh finish.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 10316 mg | 449% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 55.0 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4689 mg | 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.
