This Mutton soup is a quintessential of a Hyderabadi Dawat (feast). Serve with any rustic /artisan bread. It is traditionally served with a square naan known as Hyderabadi naan.
For best results follow my detailed step-by-step photo instructions and tips.
½teaspoonall-spice(kabab chini, may sub with star anise)
½teaspoonshahi jeera(caraway seeds)
1teaspoonblack pepper cornor (½ teaspoon ground, more if you want)
How to make the recipe
How to Make Marag
Heat ghee on a medium flame and saute onions and green chilies, until light golden. (not brown, Takes about 6 to 7 mins)
Lower the heat and stir in all the spices. Saute for a minute and add the mutton. Increase the heat to medium and saute for 5 to 6 mins.
Add salt, ginger garlic, mint and coriander (reserving 1 tablespoon each for later). Saute for 2 mins. Pour half of the hot water and cook for 1 hour.
Reduce the flame to low to bring down the temperature slightly. Whisk the yogurt well with a fork to a really smooth texture. Pour a few tablespoons of the stock, in batches. Mix well and pour back to the marag.
Cover and cook until the meat is completely tender (takes me 30 mins). Meanwhile grind cashews and almonds in a grinder with ½ cup milk, to a smooth puree. Stir in the rest of the milk and mix.
Stir in this nut puree and more hot water during the last 10 minutes along with the rest of the mint and coriander leaves.
Taste test and add more salt as needed along with garam masala (optional) if you want.
Garnish Marag with fried onions and serve hot. It is usually eaten with Hyderabadi Square naan but artisan bread, pav, brioche or naan also make great sides.