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.
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 with Hyderabadi Lukhmi
Melt-in-mouth Marag with crispy Lukhmi – a rich, aromatic, soul-satisfying breakfast indulgence.
This hyderabadi dish is perfect for breakfast. With 870.71 calories and 50.84g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
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.
476cal
13gprotein
35gcarbs
31gfat
Ingredients
2 cup Maida (approx. 250g)
4 tbsp Ghee (melted)
0.75 tsp Salt (for the dough)
0.5 cup Water (for kneading, use as needed)
250 g Mutton Kheema (minced mutton)
2 tbsp Vegetable Oil (for the filling)
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (finely chopped)
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Curd (whisked)
2 tbsp Coriander Leaves (chopped)
1 tbsp Mint Leaves (chopped)
1 tbsp Lemon Juice
2 cup Oil (for deep frying)
Instructions
1
Prepare the Dough
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.
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.
