Beef Mulligatawny

Made famous during the British Raj, the stew has many interpretations. This South Indian variation is made hearty with chunks of beef and potato.

Photography by Kip Dawkins | Styling by Jennifer Sisk

Beef Mulligatawny


3 lbs. stewing steak, cubed

1⁄4 cup olive oil

1⁄2 cup finely sliced onion

9 cloves

2 cinnamon sticks

4 cardamom pods, shelled

1 tablespoon crushed black pepper

2 teaspoons minced garlic

1 bay leaf, fresh or dried

1⁄2 tablespoon plain flour

3 cups reduced fat milk

salt to taste

2 fresh green chili peppers, slit at the tip

1⁄4 cup vinegar

2 large potatoes, cut into large cubes

12 whole black peppercorns


Heat the oil and fry the dry spices (except the whole peppercorns) with the half-cup of onions, ginger, garlic, green chili peppers and bay leaf. Remove from the pan when the onions are golden brown, and set aside. Dust the meat with the flour, and add to the pot, stirring quickly. Add the vinegar, salt and milk. Turn the heat to low and simmer uncovered, stirring every now and then. After an hour, add the cubed potatoes and the spiced onion mixture, and mix it well. Now add the whole peppercorns and cook for another hour, or until the meat is very tender and the potatoes are soft. The gravy should be reduced and very thick by the time you remove the pot from the stove. Serve warm.

For more about beef mulligatawny, read our Selling Soup story.

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