Marag recipe / Homemade shadiowala hyderabadi marag / Hyderabadi mutton soup

Marag is a delicious spicy mutton soup, which is generally served as a starter in marriages along with Hyderabadi naan. The tenderly cooked mutton with its spiced up juice makes it a delicacy to devour.

Maragh is packed with proteins and vitamins and is locally believed to promote bone health and improve immunity during the winter season.

Though marag is served as a luxurious dish, it’s recipe is quite simple and requires basic ingredients found in your kitchen. Here’s is a simple homemade one-pot recipe for marag which tastes no less than the one served in marriages.

Click here for Hyderabadi naan recipe.

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Marag recipe / Homemade shadiowala hyderabadi marag / Hyderabadi mutton soup

Course

Main Dish

Cuisine

Indian, Middle eastern, Mughlai, Persian, South Asian

Keyword

hyderabadi marag with hyderabadi naan recipe, hyderabadi wedding marag, muslim style mutton soup recipe, mutton soup recipe

Prep Time

10 Minutes

Cook Time

50 Minutes

Servings

People

Ingredients

• 350 Grams Mutton bone-in (Mixed boneless and bone in)
• 2 Medium Onions (Sliced)
• 2.5 Teaspoon Ginger-Garlic Paste
• 14 Medium Fresh green chillies
• 5-6 Numbers Garlic cloves (Peeled)
• 1 Teaspoon Salt
• 1.5 Fistful Fresh Coriander Leaves
• 1/2 Fistful Fresh Mint Leaves
• 1 Large Bay Leaf
• 5 Medium Cardamom / Elaichi
• 4 Medium Clove / Laung
• 12 Whole Black Peppercorns
• 1/2 Teaspoon Black Cumin Seeds / Shah Zeera
• 3 Inch Cinnamom / Dalchini
• 50 Grams Fresh cream
• 3 Tablespoon Curd / Yogurt
• 1 Glass Milk (Whole)
• 2.5 Glass water
• 15 Medium Almonds / badaam (dry Roasted)
• 15 Medium Cashews (Whole, dry Roasted)
• 3/4 Teaspoon Black Pepper Powder
• 3 Tablespoon cooking oil
• 3 Tablespoon Ghee / Clarified butter

Course Main Dish Cuisine Indian, Middle eastern, Mughlai, Persian, South Asian Keyword hyderabadi marag with hyderabadi naan recipe, hyderabadi wedding marag, muslim style mutton soup recipe, mutton soup recipe Prep Time 10 Minutes Cook Time 50 Minutes Servings People Ingredients 350 Grams Mutton bone-in (Mixed boneless and bone in) 2 Medium Onions (Sliced) 2.5 Teaspoon Ginger-Garlic Paste 14 Medium Fresh green chillies 5-6 Numbers Garlic cloves (Peeled) 1 Teaspoon Salt 1.5 Fistful Fresh Coriander Leaves 1/2 Fistful Fresh Mint Leaves 1 Large Bay Leaf 5 Medium Cardamom / Elaichi 4 Medium Clove / Laung 12 Whole Black Peppercorns 1/2 Teaspoon Black Cumin Seeds / Shah Zeera 3 Inch Cinnamom / Dalchini 50 Grams Fresh cream 3 Tablespoon Curd / Yogurt 1 Glass Milk (Whole) 2.5 Glass water 15 Medium Almonds / badaam (dry Roasted) 15 Medium Cashews (Whole, dry Roasted) 3/4 Teaspoon Black Pepper Powder 3 Tablespoon cooking oil 3 Tablespoon Ghee / Clarified butter

Instructions

1. Firstly, in a grinder, make a paste of greenchillies+ garlic cloves+coriander+ 1/2 teaspoon salt. Keep this aside.

   
2. Dry roast almonds and cashews, grind them into a smooth paste by adding little water. Keep this aside as well.

   
3. Heat oil+ghee in a pressure cooker on medium flame. To this add bay leaf, shah jeera, cardamom, cinnamon, cloves and black peppercorns. Saute for 1 minute.

   
4. Add the onions and saute for 2-3 minutes, until the onions turn translucent.

   
5. To this add ginger garlic paste and saute for 1 minute. Add the mutton and saute on high flame for 2 minutes.

   
6. Then add the green chilli paste made earlier and saute on high flame for another 2 minutes.

   
7. Now add curd and saute on high flame, until oil starts oozing out. (No need to dry out the water completely, the oil should just start showing up on the surface).

   
8. Add water, 1/2 teaspoon salt, black pepper powder and give it a boil on high flame. Then close the lid of the pressure cooker and cook on high flame for 1 minute. Then lower the flame to sim mode and cook for 45 minutes. This tenderizes the mutton.

   
9. Switch off the flame and wait for 10 minutes before opening the lid. This allows the built-in steam to cool down.

   
10. On medium flame, add milk and immediately add the almond cashew paste to it and bring this to a boil on high flame.

    
11. Add the mint leaves. Then lower the flame to sim mode and finally add cream and cook covered for 1 minute. That's it. Delicious maragh is ready. Serve hot with naan or bread.

    

Recipe Notes

1. Take extra precaution while handling pressure cooker, open the lid only when the inbuilt steam cool downs completely.
2. Never tenderize the meat for marag or any soup on high flame. Always use sim mode or low flame of your stove to tenderize the meat. This may take 45 minutes but the result is worth it.
3. Add cashew- almond paste immediately after you add milk. This is because the cashew almond paste prevents the milk from curdling up. Or else you can make a slurry of milk, cashew-almond paste and add this slurry to the soup.
4. You can make this recipe in any cooking pot with a tight light, instead of using a pressure cooker. If using a cooking pot, the meat tenderizes in 1 hour.
5. Since the consistency of marag should be runny, you can add additional milk or water if your marag turns thick.
6. Adding an additional teaspoon of almond powder along with curd, further enhances the taste of the mutton soup. (This is entirely optional)