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Hyderabadi Marag

Nov-29-2015
Nusrath Jahan
0 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Hyderabadi
  • Main Dish

Ingredients Serving: 3

  1. Step 1:
  2. 300 gms mutton (with bone)
  3. 1 onion
  4. 1/2 tsp caraway seeds/shahi jeera
  5. 1 tsp black pepper corns
  6. 1 inch cinnamon
  7. 2 green cardamoms
  8. 3 cloves
  9. 1 bay leaf
  10. 2 tbsp ginger garlic paste
  11. 1/4 tsp turmeric powder
  12. salt to taste
  13. 2 tbsp oil
  14. 1 tbsp ghee
  15. 1 cup water
  16. 2 green chillies
  17. Step 2:
  18. 150 gms yogurt
  19. 1 tsp coriander powder
  20. 1 tsp garam masala powder
  21. 1/4 cup coriander leaves
  22. 1/8 cup mint leaves
  23. 2 cups water
  24. To roast and grind:
  25. 12 cashew nuts
  26. 2 tbsp dessicated coconut

Instructions

  1. 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.
  2. 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.
  3. Allow the cooker to release pressure, on its own. Mean while roast and grind the cashews and coconut to a fine paste.
  4. 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.
  5. Add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.
  6. Add water, coriander leaves, mint leaves and simmer for 4-5 minutes. Serve hot with sheermal or rumali roti.

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Tanveer Fathima
Nov-14-2017
Tanveer Fathima   Nov-14-2017

Shabeeda Nabi
Jun-06-2016
Shabeeda Nabi   Jun-06-2016

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