Lamb Mulligatawny soup

Preparation info
  • Makes 9 cups 2.25 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This excellent soup is one of those recipes adapted by the British from Indian food during their stay under the Raj. As with most things British, it is only very mildly spicy.


  • 5 medium cloves garlic, smashed and peeled
  • 4 teaspoons very finely chopped peeled ginger
  • 2


In a blender, purée the garlic, ginger, and ¼ cup (65 ml) water.

In a medium saucepan, melt the butter over medium heat. Stir in the onion and cook for 5 minutes, or until translucent. Stir in the