Hyderabadi Marag- Nizami Mutton Stew | हैदराबादी मराग रेसिपी - शाही सूप की रेसिपी | Royal Soup

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Hyderabadi Marag- The secret of Royal Soup
हैदराबादी मराग रेसिपी - शाही सूप की रेसिपी
Nizami Mutton Stew
Marag" is an Urdu word that generally refers to a type of soup or broth. In the context of Hyderabadi cuisine, particularly in the dish "Hyderabadi Marag," it specifically denotes a rich and flavorful soup that often includes meat, spices, and aromatic ingredients. Hyderabadi Marag is believed to have originated during the Nizami rule, where royal chefs and cooks crafted dishes that reflected the opulence and sophistication of the court. The dish is a testament to the rich culinary heritage of Hyderabad, blending traditional Indian flavors with influences from Persian and Mughlai cuisines.
Preparation Time : 45 min
Cooking Time 1 hours 30 min
Serving portion : 4-5 person.
Ingredients List
• 500 grams mutton with bone, cut into pieces
• 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped
• 1 inch Ginger (Julien)
• 1 tablespoon ginger-garlic paste
• 1/2 cup coriander leaves, chopped
• 4-5 Green chillies
• 1pinch turmeric powder
• 2 teaspoon black pepper powder
• 3 tablespoon cardamom Powder
• 10-15 black pepper corns
• 4-5 whole cardamom
• 10 gm Cashew nuts powder
• 15 gm Almond powder
• Salt to taste
• 8 cups water or 1.7 liter (approx.)
• Julien ginger and coriander leaves for garnishing (optional)
Methods:-
• Heat oil and ghee in a or a heavy-bottomed pot.
• Add whole cardamom pods.
• Add chopped Onion and fry until it turns translucent
• Add black pepper corns and Ginger Julien’s
• Sauté until it releases aroma.
• Add Ginger - garlic paste and sauté until the raw smell disappears.
• Add 2-3 Slit green chilies and coriander leaves and sauté for 2 seconds.
• Add Mutton pieces and mix it well in the spices until the colour of the mutton changes.
• Add 1 pinch Turmeric powder and Salt to taste.
• Add 1 heaped spoon cardamom powder and mix it again and cover it and allow it to cook on
low flame for about 10-15 minutes.
• After opening the cover add hot water in the mutton and mix.
• Add Black pepper powder and remaining cardamom powder and mix it.
• Add 2 green chilies and some more coriander leaves and cover the pot and cook until the
mutton tenders.
• After 1 or 1and half an hours check the mutton.
• Now add the Cashew and Almond powder paste in the mutton stew.
• Keep steering so that the paste does not stick to the bottom of the pot.
• Add some more coriander leaves and vegetable ghee and cover it and cook on low flame for
about 2 min.
• Hyderabadi Marag is ready to serve .
• You may serve it with Nan or any Indian breads.
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