Hyderabadi marg/marag (slow cooked mutton soup/stew) Recipe

Cooking Directions

• STEP 1.In a large pot, heat ghee and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 3.Add mutton pieces and cook until they are browned. Then, add yogurt, turmeric, red chili powder, and salt. Mix well.
• STEP 4.Pour in enough water to cover the mutton and bring it to a boil. Reduce the heat, cover the pot, and let it simmer for about 2-3 hours or until the mutton is tender.
• STEP 5.Once the mutton is cooked, remove it from the pot and shred it into smaller pieces. Return the shredded meat to the pot.
• STEP 6.In a separate pan, heat ghee and add chopped mint leaves and green chilies. Saute for a minute and add this mixture to the pot.
• STEP 7.Add milk and simmer the soup for another 10-15 minutes. Adjust the seasoning if needed.
• STEP 8.Garnish with freshly chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Marinating the mutton with yogurt and spices for a few hours before cooking can enhance the flavor and tenderness.
• You can adjust the spiciness of the soup by adding more or less red chili powder and green chilies.
• For a creamier texture, you can add a tablespoon of cream or cashew paste to the soup.
• If you prefer a thicker consistency, you can add a tablespoon of cornflour mixed with water and simmer for a few more minutes.

Storage and Serving

• Hyderabadi Marg/Marag is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.