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  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.  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) ...