Hyderabadi marag
Hyderabadi marag, from above
Non vegTelangana

Hyderabadi marag

Mutton bone soup enriched with nuts, curd and pepper. Hyderabadi wedding's opening act.

90 minTime
20 gProtein each
mildSpice
The wedding soup1 chapter · 1 min read

Make it your way

Grandma's wayMutton bones, nuts and pepper.
The original
238kcalsame
20 gproteinsame
2 gfibresame
90minutessame

Hyderabadi marag.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Mutton (goat meat)500 g, with bones
Onion1 medium, fried
Ghee2 tbsp
Ginger garlic paste1½ tbsp
Green chilli4
Black pepper1½ tsp, crushed
Whole spicescinnamon, cloves, cardamom, bay leaf
Cashews20
Almonds15
Curd (plain yogurt, natural yoghurt)½ cup
Fresh cream (thickened cream, heavy cream)¼ cup
Mint leavesa handful
Coriander leaves (cilantro)a handful
Lemon juice2 tsp
Water5 cups
Saltto taste

Method

4 steps
  1. 1Heat ghee, fry whole spices and onion until golden. Add ginger garlic paste, green chillies and mutton and sear.
  2. 2Add water, pepper and salt and pressure cook 8 whistles until the meat falls off the bone. Let pressure release naturally.
  3. 3Grind cashews and almonds with curd to a smooth paste. Stir into the soup and simmer gently 10 minutes.
  4. 4Add cream, mint, coriander and lemon. Serve hot.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Hyderabadi marag: a bread or rice, a side, something to drink and something sweet.

Bread or rice Hyderabadi chicken dum biryani100 min
Bread or rice Egg biryani75 min
On the side Bagara baingan50 min
On the side Mirchi ka salan45 min
To drink Irani chai30 min
Something sweet Qubani ka meetha45 min
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