Hyderabadi Mutton Marag

Name: Hyderabadi Mutton Marag
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (bone-in pieces, preferably from shoulder or ribs); 1 pcs onion (medium, thinly sliced); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 tbsp ghee; 1 inch cinnamon; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 6 pcs black peppercorns; 1 pcs bay leaf; 2 tbsp cashews (soaked 30 minutes); 1 tbsp melon seeds (soaked 30 minutes); 2 tbsp desiccated coconut (soaked 30 minutes); 0.5 cup yogurt (plain, whisked); 1 tsp coriander powder; 1 pinch white pepper powder; 0.5 tsp salt; 4 cup water; 1 tbsp mint (finely chopped); 1 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.6/5(47)

TASTE SCORE

9/10

A light yet rich Hyderabadi soup made with tender mutton, warm whole spices, ginger, garlic, and a creamy nut-and-coconut finish. Traditionally served before biryani, it has a silky broth with deep, slow-cooked flavor.

PREP

20m

COOK

70m

SERVES

1 KATORI

487 cal

SERVINGS

METHOD · 9 STEPS

prep · ~30 min
Soak the nuts and coconut.
Soak the cashews, melon seeds, and desiccated coconut in a little water for 30 minutes so they blend into a smooth paste later.
TIPA finer paste gives marag its signature silky texture.
mix · ~3 min
Blend the soaked ingredients.
Drain the soaked cashews, melon seeds, and desiccated coconut. Blend them with a little water into a smooth, creamy paste and keep aside.
saute · ~7 min
Cook the whole spices and onion.
1.Heat ghee in a pressure cooker over medium heat.
2.Add cinnamon, green cardamom, cloves, black peppercorns, and bay leaf.
3.Cook for 30 seconds until fragrant.
4.Add sliced onion and cook until soft and lightly golden, 5 to 6 minutes.
TIPDo not brown the onion too much; marag should stay pale and delicate.
saute · ~2 min
Add the ginger-garlic paste.
Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell fades.
pressure cook · ~45 min
Cook the mutton until tender.
1.Add the mutton, green chili, coriander powder, salt, and water.
2.Mix well and bring to a boil.
3.Lock the cooker and pressure cook for 30 to 35 minutes until the mutton is very tender.
4.Let the pressure drop naturally before opening.
TIPBone-in mutton gives the broth better body and deeper flavor.
simmer · ~4 min
Add the yogurt and nut paste.
1.Open the cooker and lower the heat.
2.Whisk the yogurt once more, then stir it in gently.
3.Add the prepared nut and coconut paste.
4.Mix well so the broth turns smooth and slightly creamy.
TIPKeep the heat low when adding yogurt so it does not split.
simmer · ~15 min
Simmer the marag gently.
Cook uncovered on low heat for 12 to 15 minutes, stirring now and then, until the broth thickens slightly and the flavors come together. Stir in the white pepper powder near the end.
garnish · ~1 min
Finish with herbs and lemon.
Add mint, coriander leaves, and lemon juice. Stir gently and taste the broth.
serve · ~1 min
Serve the marag hot.
Ladle the hot Hyderabadi Mutton Marag into katoris and serve right away, traditionally before biryani or with bread on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use shoulder or rib pieces with bone; they release gelatin and give the broth the right body.
2
Keep the onions only lightly golden, not deeply browned, so the marag stays pale and delicate.
3
Blend the soaked cashew, melon seed, and coconut mixture very smooth to avoid a grainy soup.
4
Let the cooker pressure drop naturally; quick release can tighten the mutton and cloud the broth.
5
Lower the heat before adding yogurt and stir continuously for the first minute to prevent splitting.
6
If the broth feels too rich, skim a little fat after pressure cooking, then finish with lemon and herbs.
7
Marag tastes even better after a short rest; reheat gently and add the mint, coriander, and lemon just before serving.