Hyderabadi Marag Recipe, Spicy Mutton Soup
Hyderabadi Marag Recipe is a spicy Mutton Soup dish made with bones of lamb. Served at weddings, this soup is very popular in Hyderabad.
Ingredients
- 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
Optional
- 2 tbsp heavy cream
Instructions
- 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.