Marag is a rich, spicy mutton soup that consists of tender meat. This soup is a must have starter at all Hyderabadi weddings and is considered as a specialty dish.
The following recipe is my sister's version of hyderabadi marag.
It is really easy to make and tastes really delicious!!!
1. Heat the oil and ghee in a saucepan.
2. Add all the whole spices and cook on medium heat until the spices release a heavenly aroma. Do not let the whole spices turn dark in color or burn.
3. Dice the onions and blend in a blender to a fine paste. Add this onion paste to the saucepan with oil and spices.
4. Add the ginger-garlic paste and saute on high flame for about 5 minutes.
5. Transfer this to a cooker and add the meat and yogurt.
6. Blend the green chillies well in about 1 cup of water. Strain this mixture, reserve the chilli water and discard the residue. Add this to the cooker.
7. Add the finely chopped cilantro and mint leaves.
8. Add the garam masala and salt. Mix well.
9. Add about 1/2 cup of water and cook on a medium flame for about 1/2 hour.
10. The meat should become very tender. It might take time so be patience.
11. When the meat is done allow all the remaining water to dry , stirring occasionally. The more you stir the better it tastes.
12. Now add water according to consistency you wish to have for soup. If you like it soupy add 2 cups of water and cook for another 5-10 minutes and if you like it thick add less water. Adjust for salt if you add more water.
12. Add freshly ground black pepper just before serving with hot naan or parathas.
The following recipe is my sister's version of hyderabadi marag.
It is really easy to make and tastes really delicious!!!
Ingredients :
- Lamb with bone/boneless - 3lbs
- Onions - 2 large
- Oil - 3 tbsp
- Pure ghee - 2 tbsp
- Cumin seeds - 3 tsp
- Cinnamon sticks - 3
- Green cardamom - 6
- Ginger-garlic paste - 2 tbsp
- Cloves - 9
- Peppercorns - 30
- Green chillies - 7-8
- Cilantro - 2 bunches finely chopped
- Mint leaves - 1/2 bunch
- Plain yogurt - 2 cups
- Garam masala - 2 tsp
- Cumin seeds - 1/2 tsp
- Black pepper powder - 1/2 tsp
- Salt - to taste
Method:
1. Heat the oil and ghee in a saucepan.
2. Add all the whole spices and cook on medium heat until the spices release a heavenly aroma. Do not let the whole spices turn dark in color or burn.
3. Dice the onions and blend in a blender to a fine paste. Add this onion paste to the saucepan with oil and spices.
4. Add the ginger-garlic paste and saute on high flame for about 5 minutes.
5. Transfer this to a cooker and add the meat and yogurt.
6. Blend the green chillies well in about 1 cup of water. Strain this mixture, reserve the chilli water and discard the residue. Add this to the cooker.
7. Add the finely chopped cilantro and mint leaves.
8. Add the garam masala and salt. Mix well.
9. Add about 1/2 cup of water and cook on a medium flame for about 1/2 hour.
10. The meat should become very tender. It might take time so be patience.
11. When the meat is done allow all the remaining water to dry , stirring occasionally. The more you stir the better it tastes.
12. Now add water according to consistency you wish to have for soup. If you like it soupy add 2 cups of water and cook for another 5-10 minutes and if you like it thick add less water. Adjust for salt if you add more water.
12. Add freshly ground black pepper just before serving with hot naan or parathas.
Enjoy and Good luck :)
sending this to : SIC #3, Anu's page
5 comments:
First time here, you have a wonderful space,will visit you often.
Such a delicious soup,will definitely keeps me warm.
Ooh am drooling here. Looks awesome
Looks Delicious...Happy to follow you dear...:)Will be glad if you follow back...
greattttttttttttttttttt
This looks great Kauser! thanks for sharing!
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