Hyderabadi Marag (Mutton Soup)
-Image-3Omce.png "Hyderabadi Marag (Mutton Soup) Image")
19-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Mutton
500 grams mutton (preferably with bones, cut into pieces)
1 large onion, finely sliced
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
2-3 whole cloves
2-3 green cardamoms
1-inch cinnamon stick
2-3 bay leaves
4 cups water (or as needed)
Salt to taste
2 tablespoons oil or ghee
For Garnish
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Lemon wedges
Instructions:
Marinate the Mutton
In a bowl, mix the mutton pieces with ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.
Cook the Mutton
In a large pot, heat oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.
Add the marinated mutton and cook until the meat is browned on all sides.
Add the slit green chilies, cloves, cardamoms, cinnamon stick, and bay leaves. Stir for a couple of minutes.
Add Water
Pour in the water and bring it to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 1.5 to 2 hours or until the mutton is tender. Stir occasionally and add more water if necessary.
Finish the Soup:
Once the mutton is tender, add garam masala and adjust the salt to taste. Let it simmer for an additional 5-10 minutes.
Serve
Ladle the hot marag into bowls. Garnish with chopped coriander and mint leaves. Serve with lemon wedges on the side for an extra zing.
Tips:
For added richness, you can blend a portion of the cooked mutton with some broth and return it to the pot.
This soup pairs wonderfully with naan or rice.
Enjoy your delicious Hyderabadi Marag!
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