Hyderabadi Marag

Hyderabadi Marag: A Royal Mutton Soup

Hyderabadi Marag is a luxurious mutton soup that finds its roots in royal kitchens, renowned for its creamy texture and rich flavors. This cherished dish from Hyderabad, India, is traditionally served at weddings and special occasions. Crafted with tender lamb, aromatic spices, and a nutty paste, it delivers a soupy delight that is both comforting and opulent.

Ingredients

🌰 10 Cashews
🌰 10 Almonds
🥛 1 cup Milk for soaking nuts
🧈 5 tbsp Ghee
🧄 2 tbsp Ginger garlic paste
🌿 2 small Cinnamon sticks
🌿 3 Cardamom pods
🌶️ 1 tsp Whole black peppercorns
🌶️ 1 tsp Kabab chini
🌿 3 Cloves
🌿 1 tsp Shahzeera Caraway seeds
🌶️ 4 Green chillies, chopped
🧅 1/2 Onion, sliced
🍖 650 g Lamb/Mutton, medium cut, bone-in
🌿 1/4th tsp Turmeric powder
🧂 1 tsp Salt
🥛 1/2 cup Plain yoghurt
💧 6 cups Water 3 cups for cooking meat, 3 cups for soup base
🌼 1 pinch Saffron
🌶️ 1.5 tsp Black pepper powder
🌿 1 tsp Garam masala powder
🌿 1/4th cup Mint, chopped fresh
🌿 1/4th cup Cilantro, chopped fresh
🥛 1/2 cup Heavy cream

Instructions

1- Prepare the Nut Paste:

• Soak 10 cashews and 10 almonds in 1 cup of milk for 30 minutes. After soaking, grind them into a smooth paste and set aside.

2- Sauté Aromatics and Spices:

• Heat 5 tablespoons of ghee in a Prestige pot or pressure cooker. Add 2 tablespoons of ginger garlic paste, 2 small cinnamon sticks, 3 cardamom pods, 1 teaspoon whole black peppercorns, 1 teaspoon kabab chini, 3 cloves, and 1 teaspoon shahzeera. Sauté for 2-3 minutes until aromatic.

3- Add Heat and Alliums:

• Stir in 4 chopped green chillies and continue to sauté for a few more minutes. Then add 1/2 sliced onion and cook for about 3 minutes.

4- Incorporate the Meat:

• Add 650 grams of bone-in lamb/mutton to the pot. Mix in 1/4th teaspoon turmeric powder, 1 teaspoon salt, 1/2 cup plain yoghurt, and 3 cups of water.

5- Cook the Meat:

• If using a pressure cooker, seal it and let it whistle 3-4 times, then reduce to a simmer and cook for an additional 15 minutes. For traditional slow-cooking methods, allow the meat to simmer until tender.

6- Craft the Soup Base:

• Once the meat is tender, add the reserved cashew and almond paste and 3 more cups of water. Bring the mixture to a boil.

7- Enhance the Flavors:

• Introduce a pinch of saffron, 1.5 teaspoons black pepper powder, 1 teaspoon garam masala powder, 1/4th cup each of chopped mint and cilantro, and 1/2 cup heavy cream. Stir well.

8- Final Simmer:

• Let the soup cook on a medium to low flame for about 15 minutes until it reaches the desired creamy consistency.

Prep Time: About 30 minutes (including soaking)
Cook Time: Approximately 1 hour to 1 hour and 30 minutes
Total Time: 1 hour 30 minutes to 2 hours
Servings: 4
Calories: 940
Protein: 52g
Fat: 75g
Carbohydrates: 20g
Fiber: 2g

Equipment:

• Small bowl or cup for soaking nuts
• Prestige Pressure Cooker or Pot
• Wooden spoon or spatula
• Ladle for stirring and serving
• Kettle for heating water
• Grinder or blender for making nut paste

Cooking Tips

• The ground nut paste is essential for achieving the soup's signature velvety texture.
• While a pressure cooker expedites the process, slow-cooking maximizes the depth of flavor.
• Hyderabadi Marag holds cultural importance, often gracing weddings and significant gatherings.

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Hyderabadi Marag