By Akshara
February 28, 2026
Hyderabadi marag is a traditional mutton soup served during weddings and festive occasions in Hyderabad. Unlike thick gravies, marag is light yet deeply flavoured, relying on slow cooking to extract richness from bones. It is mildly spiced and aromatic rather than fiery. The broth should remain clear and thin while carrying depth from whole spices and onions.
500 g mutton with bones 1 large onion, thinly sliced 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp black pepper powder 1 tsp cumin powder 1 cup cream 3 cups water 2 tbsp ghee Salt to taste Fresh coriander for garnish
Heat ghee in a heavy pot and sauté sliced onions until lightly golden.
Add ginger-garlic paste and mutton pieces. Cook for several minutes.
Stir in turmeric, pepper, cumin and salt. Add water.
Cover and simmer on low heat for 45–60 minutes until mutton is tender.
Stir in the cream, garnish with coriander and serve hot with bread or naan.