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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
Prepare Nut Paste & Marinate Mutton
Sauté Aromatics and Mutton
Pressure Cook the Mutton
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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.
This hyderabadi recipe takes 85 minutes to prepare and yields 4 servings. At 812.06 calories per serving with 53.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Thicken the Soup
Garnish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
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.
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.
For an even richer soup, use mutton stock instead of water and increase the amount of fresh cream to 1/4 cup.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
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.
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.
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.
Hyderabadi Marag is a good source of protein and healthy fats from nuts. However, it is also high in saturated fat and calories due to the use of ghee, cream, and red meat. It's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
Yes, you can. In a heavy-bottomed pot or Dutch oven, follow the same steps but after adding water, cover the pot and let the mutton simmer on low heat for 1.5 to 2 hours, or until it is completely tender.
Let the marag cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, being careful not to bring it to a boil.
Curdling usually happens if the soup is boiled after adding dairy like curd or cream, or if the heat is too high. Always add cream at the very end on low heat and just warm it through without boiling.
You can, but bone-in mutton is highly recommended as the bones release collagen and marrow during cooking, which adds immense depth, flavor, and richness to the soup.