Hyderabadi Marag
A clear, richly flavoured mutton leg and bone-marrow broth slow-simmered for hours with whole spices, onion, coriander, and milk — the Hyderabadi winter soup-stew served at weddings and Eid gatherings. Marag is defined by its silky, gelatinous mouthfeel from dissolved collagen and marrow, and its gentle white pepper heat rather than red chilli fire.
Cuisines
Hyderabadi
Best for
Lunch
Dinner
Build a full meal around Hyderabadi Marag
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
300 grams | Mutton , with bones, cut into pieces |
|
1 tablespoon | Ghee |
|
1 tablespoon | Oil |
|
2 | Onion , thinly sliced |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Cumin , powder |
|
1/2 teaspoon | Black pepper powder |
|
1/4 teaspoon | Turmeric powder |
|
2 | Green Chili , slit |
|
1 cup | Yogurt , beaten |
|
4 cups | Water |
|
1 | Bay Leaf |
|
2 | Clove |
|
2 | Cardamom , green |
|
1 inch | Cinnamon stick |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Mint , chopped |
Instructions
- 1 Heat ghee and oil in a large pot over medium heat.
- 2 Add bay leaf, cloves, cardamoms, and cinnamon stick. Sauté for 30 seconds until fragrant.
- 3 Add sliced onions and fry until golden brown.
- 4 Stir in ginger-garlic paste and fry for another minute.
- 5 Add mutton pieces and cook until they are browned on all sides.
- 6 Mix in coriander powder, cumin powder, black pepper powder, turmeric powder, and salt.
- 7 Add green chilies and beaten yogurt, stirring well to combine.
- 8 Pour in water and bring the mixture to a boil.
- 9 Reduce the heat to low, cover, and simmer for about 30-40 minutes until the mutton is tender.
- 10 Garnish with chopped coriander and mint leaves before serving.
Tips
For a richer flavor, marinate the mutton with yogurt and spices for at least an hour before cooking.