Hyderabadi Marag

Updated: Jan 27

A tender mutton soup full of flavour!

YIELD: 3 servings

TOTAL TIME: 40- 50mins


  • Clarified butter/ghee: 100 gms

  • Lamb with bones/ ribs and chops: 300-400 gms

  • Ginger garlic paste: 2 tbsp

  • Milk: 1/2 cup

  • Onion - sliced (1 med sized)

  • Cloves: 4-5

  • Black cumin: 1/2 tsp

  • Cubeb: 1/2 tsp

  • Cinnamon: 3-4 sticks

  • Cardamom: 4-5 pods

  • Garam masala: 1/2 tsp

  • Green chillies: 4-5

  • Mint: a small bunch

  • Cilantro: a small bunch

  • Black pepper powder: 1 tsp

  • Black peppercorns: Few

  • Salt to taste

  • Curd: 100-200 gms

  • Soaked and peeled Almonds: 10-12

  • Cashews: 10-12


  1. In grinder blend soaked almonds and cashews along with milk into a smooth paste and set aside.

  2. In a pan add clarified butter and fry the sliced onions till soft.

  3. Add all the spices (Cardamom, cloves, cinnamon, Cubeb, Black cumin, black peppercorn)

  4. Now add ginger garlic paste and fry

  5. Add lamb, salt, pepper and curd and also add 1-2 glasses of water and cook the lamb till tender. Once the mutton starts to separate from the bone add the cashew almond and milk paste and cook on low flame for 6-7 mins.

  6. Now add 2 glasses of water based on the amount of gravy you would like. Then add green chillies, mint and cilantro. Add 1/2 tsp of garam masala and cook on low flame for 8-10 mins.

  7. Marag is now ready to serve.

Serve with naan or roti.

48 views0 comments

Recent Posts

See All