A rich and aromatic mutton bone soup from Hyderabadi cuisine. Tender mutton pieces are simmered in a fragrant broth of spices, nuts, and yogurt, creating a royal and comforting dish perfect for special occasions. It's mildly spicy, incredibly flavorful, and traditionally served as a starter.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crispy, flaky square pastries filled with a savory spiced minced mutton filling. A beloved Hyderabadi appetizer, perfect for parties or as a special snack, often served with a squeeze of lime and sliced onions.
About Hyderabadi Mutton Marag, Butter Naan and Hyderabadi Lukhmi
Aromatic mutton marag with crispy lukhmi and soft naan - pure soul-satisfying comfort food!
This hyderabadi dish is perfect for lunch. With 1722.8600000000001 calories and 75.16g of protein per serving, it's a nutritious choice for your meal plan.
54gfat
Cinnamon Stick
4 pods Green Cardamom
4 pieces Cloves
1 tsp Black Peppercorns
1 leaf Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
0.5 tsp Black Pepper Powder
1.5 tsp Salt (or to taste)
5 cups Water
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (chopped, for garnish)
2 tbsp Mint Leaves (chopped, for garnish)
0.25 cup Fried Onions (birista, for garnish)
Instructions
1
Prepare the Nut Paste
In a small bowl, soak the cashew nuts, almonds, and poppy seeds in 1/2 cup of warm water for at least 20 minutes. This will soften them for grinding.
Drain the water and transfer the soaked nuts and seeds to a blender or grinder.
Add 2-3 tablespoons of fresh water and blend until you have a very smooth, fine paste. Scrape down the sides as needed. Set this paste aside.
2
Sauté Aromatics and Sear Mutton
Heat ghee in a pressure cooker over medium heat. Once hot, add the whole spices: cinnamon stick, green cardamoms, cloves, black peppercorns, and bay leaf.
Sauté for about 30-45 seconds until they become fragrant and release their oils.
Add the thinly sliced onions and cook, stirring frequently, for 8-10 minutes until they turn a deep golden brown.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
Increase the heat to high, add the mutton pieces, and sear for 4-5 minutes, turning them to brown all sides. This step is key for a deep flavor.
3
Pressure Cook the Mutton
Reduce the heat to low. Add the turmeric powder, coriander powder, and salt. Stir for 30 seconds to cook the spices.
Add the whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the base.
Pour in 4 cups of water and stir well. Bring the mixture to a rolling boil.
Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for approximately 20-25 minutes, until the mutton is fork-tender.
Turn off the heat and let the pressure release naturally. Do not force open the cooker.
4
Finish the Marag
Once the pressure has fully released, carefully open the cooker. Turn the heat back on to a medium-low simmer.
Stir in the prepared nut paste and the slit green chilies. Mix well to ensure the paste dissolves without lumps.
Add the remaining 1 cup of water, or more if you prefer a thinner, more soup-like consistency.
Let the marag simmer gently for 10-15 minutes. This allows the flavors to meld and the soup to thicken slightly from the nut paste.
Stir in the garam masala and black pepper powder. Cook for one final minute.
5
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice, chopped coriander leaves, and mint leaves for a burst of freshness.
Ladle the hot Mutton Marag into serving bowls.
Garnish generously with fried onions (birista) and serve immediately with hot naan, sheermal, or enjoy it on its own.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
In a large mixing bowl, combine the maida, 0.75 tsp salt, and melted ghee.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Gradually add water, a little at a time, and knead to form a stiff and smooth dough. It should not be soft.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Cook the Mutton Filling
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the mutton kheema and increase the heat to high. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the meat changes color.
Reduce the heat to medium. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp salt. Mix well and cook for 2 minutes.
Add the whisked curd and continue to cook, stirring frequently, until all the moisture has evaporated. The filling must be completely dry.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
Turn off the heat and let the filling cool down slightly. Once cooled, stir in the chopped coriander leaves, mint leaves, and lemon juice. Set aside to cool completely.
3
Assemble the Lukhmi
Lightly knead the rested dough for a minute. Divide it into 12 equal-sized balls.
Take one ball and roll it out on a lightly floured surface into a thin square, approximately 4x4 inches.
Place about 1.5 tablespoons of the cooled mutton filling in the center of the dough square.
Lightly brush the edges of the square with water. Fold the square in half to form a smaller, sealed square parcel.
Press the edges firmly with your fingers or a fork to ensure it is completely sealed. Repeat for the remaining dough and filling.
4
Fry the Lukhmi
Heat the oil for deep frying in a kadai or deep pan over a medium flame. To test the oil, drop a tiny piece of dough; it should sizzle and rise steadily to the surface.
Carefully slide 3-4 lukhmis into the hot oil, ensuring not to overcrowd the pan.
Fry on a medium-low flame for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove the fried lukhmis with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5
Serve
Serve the Hyderabadi Lukhmi hot, accompanied by lemon wedges and thinly sliced onions.
