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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.
For 4 servings
Prepare the Nut Paste
Sauté Aromatics and Sear Mutton
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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.
This hyderabadi recipe takes 80 minutes to prepare and yields 4 servings. At 794.73 calories per serving with 52.88g of protein, it's a moderately challenging recipe perfect for appetizer or soup.
Pressure Cook the Mutton
Finish the Marag
Garnish and Serve
For a richer, creamier texture, stir in 2-3 tablespoons of fresh cream at the very end, after turning off the heat.
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
After searing the mutton and sautéing the aromatics (Step 2), transfer everything to a slow cooker. Add the curd, water, and spices. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the nut paste during the last 30 minutes of cooking.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The inclusion of almonds, cashews, and ghee provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and provide sustained energy.
The soup is flavored with spices like turmeric, ginger, garlic, and black pepper, which are known for their anti-inflammatory and antioxidant properties, helping to support a healthy immune system.
One serving of Hyderabadi Mutton Marag contains approximately 500-550 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee used.
Hyderabadi Mutton Marag is a rich and calorie-dense dish, making it more suitable for special occasions than daily consumption. However, it is a good source of protein, healthy fats from nuts, and beneficial compounds from spices like turmeric and ginger. It can be part of a balanced diet when enjoyed in moderation.
Yes, you can. In a heavy-bottomed pot or Dutch oven, follow all the steps as directed. Instead of pressure cooking, cover the pot and let the mutton simmer on low heat for 1.5 to 2 hours, or until it is completely tender. You may need to add more water during the simmering process.
Curdling usually happens when cold yogurt is added to a very hot base, or if it's not stirred continuously. To prevent this, always use room temperature, well-whisked yogurt, lower the heat significantly before adding it, and stir constantly until it's fully incorporated.
Marag should have the consistency of a rich, hearty soup. It should be flowing and drinkable, not thick like a korma or curry. The nut paste provides body, but it shouldn't be overly thick. You can adjust the amount of water in the final step to achieve your desired consistency.
Yes, Mutton Marag tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much. Add the fresh garnishes just before serving.