A luxurious and aromatic mutton soup from Hyderabad, slow-cooked with tender meat, yogurt, and a creamy paste of cashews and almonds. This rich, fragrant stew is a classic starter for special occasions.
Prep25 min
Cook60 min
Soak20 min
Servings4
Serving size: 1 serving
395cal
38gprotein
12gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
3 tbsp Ghee
2 medium Onion (Thinly sliced)
2 tbsp Ginger Garlic Paste
0.5 cup Curd (Whisked until smooth)
4 pcs Green Chili (Slit lengthwise)
15 pcs Cashews
10 pcs Almonds (Blanched and peeled)
1 tsp Poppy Seeds (Optional, for extra creaminess)
Warm, aromatic Hyderabadi Marag - a creamy, soul-satisfying soup that's pure comfort food!
This hyderabadi dish is perfect for snack. With 395.01 calories and 37.93g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 inch
Cinnamon Stick
4 pcs Green Cardamom
4 pcs Cloves
1 pcs Bay Leaf
1 tsp Black Peppercorns (Freshly crushed)
1.5 tsp Salt (Adjust to taste)
0.75 tsp Garam Masala
2 tbsp Fresh Cream (Use heavy or double cream)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed, for serving)
4 cups Water (Or mutton stock for richer flavor)
Instructions
1
Prepare Nut Paste & Marinate Mutton
Soak cashews, almonds, and poppy seeds in 1/2 cup of hot water for 20-30 minutes. After soaking, drain and grind them into a very smooth paste, adding a little water if needed. Set aside.
In a large bowl, combine the mutton pieces with whisked curd, ginger-garlic paste, freshly crushed black pepper, and salt. Mix thoroughly to ensure the mutton is well-coated. Let it marinate for at least 20 minutes.
2
Sauté Aromatics and Mutton
Heat ghee in a pressure cooker over medium heat. Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Add the thinly sliced onions and fry for 10-12 minutes, stirring frequently, until they are deep golden brown (birista). Do not rush this step, as it is crucial for the flavor.
Add the marinated mutton to the cooker. Increase the heat and sauté for 5-7 minutes, until the mutton changes color and the ghee starts to separate from the masala.
3
Pressure Cook the Mutton
Pour in 4 cups of water (or mutton stock) and add the slit green chilies. Stir everything well, scraping the bottom of the cooker to release any browned bits.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low.
Cook for 25-30 minutes (or about 6-7 whistles) until the mutton is fall-off-the-bone tender. Allow the pressure to release naturally.
4
Finish and Thicken the Soup
Once the pressure has released, open the cooker. Turn the heat to low.
Stir in the prepared nut paste. Simmer gently for 8-10 minutes, stirring occasionally, until the soup thickens slightly and the raw taste of the paste is gone. Do not let it come to a rolling boil.
Stir in the fresh cream and garam masala. Cook for just one more minute to incorporate, then turn off the heat. Avoid boiling after adding cream to prevent curdling.
5
Garnish and Serve
Check for salt and adjust if necessary. Ladle the hot marag into serving bowls.
Garnish generously with chopped coriander leaves and mint leaves.
Serve immediately with a wedge of lemon on the side to squeeze over the soup. It pairs wonderfully with naan, sheermaal, or crusty bread.
