Hyderabadi Marag
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.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Prepare Nut Paste & Marinate Mutton
- b.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.
- c.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
Step 2
- a.Sauté Aromatics and Mutton
- b.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.
- c.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.
- d.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
Step 3
- a.Pressure Cook the Mutton
- b.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.
- c.Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low.
- d.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
Step 4
- a.Finish and Thicken the Soup
- b.Once the pressure has released, open the cooker. Turn the heat to low.
- c.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.
- d.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
Step 5
- a.Garnish and Serve
- b.Check for salt and adjust if necessary. Ladle the hot marag into serving bowls.
- c.Garnish generously with chopped coriander leaves and mint leaves.
- d.Serve immediately with a wedge of lemon on the side to squeeze over the soup. It pairs wonderfully with naan, sheermaal, or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most flavorful marag, use mutton pieces with bones, such as ribs, shoulder, or neck.
- 2Frying the onions to a deep, even golden brown is the secret to the authentic taste and color of the dish.
- 3To prevent the soup from curdling, ensure the curd is at room temperature and whisked well before adding. Also, never boil the soup after adding fresh cream.
- 4The consistency should be that of a rich, thin soup. If it becomes too thick after adding the nut paste, adjust with a little hot water or mutton stock.
- 5For a richer, more decadent version, you can add a few strands of saffron soaked in warm milk along with the fresh cream.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of white pepper powder along with the black pepper for extra heat without changing the color.
Nut Free VersionNut-Free Version
For a nut-free alternative, you can use a paste made from 2 tablespoons of roasted gram flour (besan) mixed with water to thicken the soup, though this will alter the authentic taste.
Richer GravyRicher Gravy
For an even richer soup, use mutton stock instead of water and increase the amount of fresh cream to 1/4 cup.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Provides Healthy Fats
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Rich in Iron and B-Vitamins
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body, and B-vitamins like B12, crucial for nerve function and energy production.
Warming and Comforting
The warm spices like cinnamon, cloves, and pepper have mild anti-inflammatory properties and create a soothing, comforting soup that is perfect for cold weather.
Frequently asked questions
One serving of Hyderabadi Marag contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee and cream used. It is a rich and calorie-dense dish.