Hyderabadi Marag

Hyderabadi Marag

Marag is a thin mutton soup that forms an integral part of the Hyderabadi cuisine and is served at weddings. All popular restaurants across the state that serve authentic Hyderabadi cuisine have this as an appetiser. Prepared from tender mutton pieces with bone, Marag is loaded with flavors drawn from the meat chunks as well as rich ingredients such as cashew nuts and cream.Ingredients for 5 to 6 servings:

Mutton (big pieces with bones) : ½ Kg
Chopped Onions : 6
Ginger Garlic Paste : 1 ½ Tablespoon
Turmeric Powder : 1 Teaspoon
Black Pepper Powder : 2 ½ Teaspoons
Spices(Garam Masala) : 1 Teaspoon
Salt : 4 Teaspoons
Cooking Oil : 5 Tablespoons
Mint Leaves: 1 Bunch
Chopped Coriander : 1 Bunch
Almonds - ½ cup
Cashews – ½ cup
Pistachios – ½ cup
 Method

In a cooking saucepan, add oil. When the oil is hot, add chopped onions. Stir till golden brown. Add ginger garlic paste. Stir well and add turmeric powder,2 teaspoons black pepper powder, spices, 1 teaspoon salt, mutton (big pieces), water. Add ½ bunch of mint leaves and half bunch of chopped coriander. Pressure cook for 4 whistles on medium flame, approximately for 10 minutes.

Take out the lid, cook well till the water gets dry. Keep stirring in between till it leaves the oil. Add the grinder paste of half cup of almonds, half cup of cashews and half cup of pistachios. Add one and a half liters of water, add 2 teaspoons of salt, ½ bunch chopped mint leaves, ½ bunch chopped coriander and half teaspoon of black pepper powder. Cook on medium flame for 10 minutes till it comes to boil and then simmer for 20 minutes.

Hyderabadi Marg is ready, serve with naan ki roti.