Name: Hyderabadi Marag recipe by Nusrath Jahan at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: Step 1:; 300 gms mutton (with bone); 1 onion; 1/2 tsp caraway seeds/shahi jeera; 1 tsp black pepper corns; 1 inch cinnamon; 2 green cardamoms; 3 cloves; 1 bay leaf; 2 tbsp ginger garlic paste; 1/4 tsp turmeric powder; salt to taste; 2 tbsp oil; 1 tbsp ghee; 1 cup water; 2 green chillies; Step 2:; 150 gms yogurt; 1 tsp coriander powder; 1 tsp garam masala powder; 1/4 cup coriander leaves; 1/8 cup mint leaves; 2 cups water; To roast and grind:; 12 cashew nuts; 2 tbsp dessicated coconut

ABOUT Hyderabadi Marag RECIPE

Marag is a hyderabadi flavour of full thin mutton stew, usually served as a starter with sheermal or rumali roti at weddings.

Ingredients Serving: 3

Step 1:
300 gms mutton (with bone)
1 onion
1/2 tsp caraway seeds/shahi jeera
1 tsp black pepper corns
1 inch cinnamon
2 green cardamoms
3 cloves
1 bay leaf
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
salt to taste
2 tbsp oil
1 tbsp ghee
1 cup water
2 green chillies
Step 2:
150 gms yogurt
1 tsp coriander powder
1 tsp garam masala powder
1/4 cup coriander leaves
1/8 cup mint leaves
2 cups water
To roast and grind:
12 cashew nuts
2 tbsp dessicated coconut

Instructions

Tie all the whole spices listed under step 1 in a muslin cloth. To a pressure cooker add all the ingredients listed under step 1.
Pressure cook for 1 whistle on high and 3 whistles on medium flame or until the mutton is tender, it should literally fall apart from the bone.
Allow the cooker to release pressure, on its own. Mean while roast and grind the cashews and coconut to a fine paste.
Once the pressure is released, discard the whole spices tied in the muslin cloth. Mash the onion with the back of the spoon. Add garam masala powder, coriander powder, cashew-coconut paste and saute for 1 minute.
Add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.
Add water, coriander leaves, mint leaves and simmer for 4-5 minutes. Serve hot with sheermal or rumali roti.

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