Hyderabadi Marag Recipe is a spicy Mutton Soup dish made with bones of lamb. Served at weddings, this soup is very popular in Hyderabad.
This is typically served with the very famous bread known as Sheermal and Roomali Roti in marriages. No Hyderabadi marriage would be complete without this Hyderabadi Marag Recipe / Spicy Mutton Soup.
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Unlike the any other side dish served along with the Indian Breads, this soup is very unique in itself. You will find most of the curries that get served with the rotis are quite dry. This Hyderabadi Marag recipe is more thin. It is not quite like the clear soup either. We can best describe it as a slightly thick soup.
Originating from Arabic cuisine, this Hyderabadi Marag recipe got introduced to the Indians by the Arabs. You will find a lot of Arabic influence in Hyderabadi cuisine. While the main ingredient and method would remain the same, there is a lot of spice addition to the dish.
You will find the Arabic Inspired dishes full of spices and with it’s own local twist. A classic example would be the Harees Recipe. Our local counterpart would be the Hyderabadi Haleem Recipe. While the core ingredient and method remains same, there is an amazing infusion of local spices and touch. I am totally mesmerized by this amazing transformation of the dish.
Coming back to our Hyderabadi Marag recipe, the addition of cashew and almond paste makes this into a thick soup. And the taste simply the best.
The Marag tastes best with the tender meat that is attached to the bones of the lamb. The meat would just fall off the bones when you eat it. And that is what is totally delicious.
You can even marinate the mutton for few hours before cooking. I like to do that always. If you are short on time, you can totally skip this step and just ahead making the delicious Hyderabadi Marag recipe.
So let’s get started with the Hyderabadi Marag Recipe, Spicy Mutton Soup Recipe
Hyderabadi Marag Recipe, Spicy Mutton Soup
What You Need:
- 500 gms bone in mutton
- 2 tbsp oil
- 2 medium sized onion
- 2 tbsp ginger garlic paste
- 1 inch stick cinnamon
- 2 cardamom
- 2 cloves
- 1 bay leaf
- 1 tsp black pepper corns
- 1/2 tsp shahi jeera
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- salt to taste
- 4 tbsp mint leaves
- 4 tbsp coriander leaves / cilantro
For the paste
- 1/4 cup cashew nuts
- 1/4 cup almonds
- 1/4 cup grated coconut
- 3 green chilli
- 2 tbsp heavy cream
How To Make:
- Soak the cashew nuts and almond for 1 hour. Peel the almonds. Grind the almonds, cashew nut, green chilli and coconut to a fine paste and set this paste aside.
- Heat oil in a pressure cooker and fry the onion till translucent. Add the ginger garlic paste and fry till the raw smell disappears.
- Add in the cinnamon, cardamom, cloves, bay leaf, black pepper corns, shahi jeera and fry for few seconds.
- Mix in the mutton pieces now and fry till all the water from the mutton dries up and it is lightly browned.
- Mix in the coriander powder, turmeric powder and add 4 cups of water. Cook in the pressure cooker till the mutton is nice and tender.
- Once the pressure cooker cools down, add more water as per your preference and bring it to a boil.
- Now add in the mint leaves, coriander leaves, and the ground paste. Cook on low flame for about 10 minutes.
- Just before switching off, add the cream (if you are using it), stir well and remove from flame.
- Serve hot with Sheermal, Nan or any type of roti. Or enjoy as a hot soup.
Signing off until next time,
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