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.
|Prep Time||10 Minutes|
|Cook Time||50 Minutes|
- 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
- Take extra precaution while handling pressure cooker, open the lid only when the inbuilt steam cool downs completely.
- 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.
- 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.
- 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.
- Since the consistency of marag should be runny, you can add additional milk or water if your marag turns thick.
- Adding an additional teaspoon of almond powder along with curd, further enhances the taste of the mutton soup. (This is entirely optional)
One thought on “Marag recipe / Homemade shadiowala hyderabadi marag / Hyderabadi mutton soup”
followed the recipe and the results were just amazing… simple and easy to make…. delicious