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Mutton marag - spicy and flavorful south indian mutton soup

 Introduction:

Mutton marag is a hyderabadi dish which is made during weddings and on special occasions. This dish is like a light and creamy soup made of goat meat. Marag tates very good and is enjoyable to eat and its flavour is very good. Its flavour is rich even though it is simple because cashew paste, curd, malai and aromatic spices are used along with mutton. Being a yakhni type broth, it is digestion friendly. It is not too heavy so it can be enjoyed before eating. Marag is served like a soup with naan, rumali roti or a simple spoon. Come, let's make this hyderabadi dish at home. 

Spicy mutton marag served hot in a bowl with coriander garnish

Ingredients:

• Mutton (bone in goat meat) 500 grams (small pieces)

• Curd (yogurt) 1/2 cup (whisked)

• Onions 1 medium (finely sliced)

• Ginger garlic paste 2 tablespoons 

• Green chilies 4 to 5(finely chopped)

• Turmeric powder 1/2 teaspoon 

• Cashew nuts 10 to 12 (psoaked and blended into a smooth paste)

• Milk 1/2 cup (optional but adds richness)

• Fresh cream (malai) 2 tablespoons

• Ghee (clarified butter) 2 tablespoons 

• Oil 2 tablespoons 

• Cinnamon stick 1

• Green cardamoms 2 

• Cloves 3 to 4

• Black peppercorns 8 to 10

• Salt as per taste 

• Fresh coriander and mint a little, chopped for garnish

• Water 3 to 4 cups 

Method: 

1. Boil the mutton: 

Heat ghee  and oil in a pressure cooker.

Add sliced onions and fry until light golden brown. 

Add ginger garlic paste and saute slightly. 
Add mutton pieces and cook until the raw smell goes away. 

Now add curd, green chillies, turmeric powder and salt. Mix well. 

Pour in 3 to 4 cups water and pressure cook for 3 to 4 whistles or until the mutton becomes tender. 

2. Add cashew paste and milk:

In a blender, blend soaked cashew nuts with a little water to make a smooth paste. 

 Once the pressure cooker is opened and mutton is tender, add:

Cashew paste

 Milk (optional, but adds creaminess) 
 Fresh cream(Malai)

Let's it Simmer on low flame for a few minutes until the gravy becomes creamy. 

3. Prepare the tempering (tadka):

In a small pan, heat some ghee. 

Add the following spices.

Cinnamon stick 

Cardamom 

Cloves 

Black peppercorns 

Slightly fry them until aromatic, then pour this tempering into the marag. 

Mix everything and allow to simmer for 5 minutes on low flame. 

4. Turn off the heat and let the dish rest for 5 to 10 minutes. 

Garnish with chopped coriander and mint leaves. 

Serve the hot mutton marag with naan, rumali roti, or as a soup. 

Tips:

1. use bone in mutton to make the broth (yakhni) rich and flavorful. 

2. Cashew paste and cream make the gravy silky and smooth. 

Conclusion:

Mutton marag is one such hyderabadi dish which always wins peoples hearts. This dish is actually like a soup but its real touch makes it special. When mutton is slow cook with bones, its juice comes out in the broth and a cream  blend of curd,  cashew paste and malai is added to it which gives it a wonderful taste. The spices used in this dish are not too heavy.  This dish is a most in hyderabadi weddings and it is served first to the guest. Marag can be enjoyed with rumali roti naan or in a simple bawl like a soup. This dish is not only amazing in taste but there is a real simplicity in its cooking process too. If you want to bring a real hyderabadi flavour to your home then marag is the best choice. Its creamy texture, aromatic spices and melt in mouth mutton combo makes any dinner special. After making it once, you will yourself understand why dish this called the pride of weddings. 

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