Marag (Mutton Soup)

(3 customer reviews)

₦19,943.75

Category:

Description

Step into the royal kitchens of Hyderabad with our tantalizing Marag recipe, a hearty and aromatic mutton soup that captures the essence of the city’s rich culinary heritage. Perfectly blending spices, succulent mutton, and fragrant herbs, Marag stands as a testament to the centuries-old tradition of regal feasts, offering a comforting and flavorful experience that will warm your soul.

Ingredients

  1. 500g mutton pieces, preferably with bones
  2. 1/2 cup ghee or clarified butter
  3. 2 large onions, finely sliced
  4. 2 tablespoons ginger-garlic paste
  5. 1 cup yogurt, whisked
  6. 1/4 cup almonds, blanched and ground
  7. 1/4 cup cashews, soaked and ground to a paste
  8. 1/2 cup fried onions for garnish
  9. 1 teaspoon turmeric powder
  10. 2 teaspoons red chili powder (adjust to taste)
  11. 1 tablespoon coriander powder
  12. 1 teaspoon cumin powder
  13. 1 teaspoon garam masala
  14. 4-5 green chilies, slit
  15. 1 cup fresh coriander leaves, chopped
  16. 1 cup mint leaves, chopped
  17. 2-inch cinnamon stick
  18. 4-5 green cardamom pods
  19. 4-5 cloves
  20. 1 bay leaf
  21. Salt to taste
  22. 8 cups water

Instructions

  1. Marinating the Mutton:
    • In a large bowl, marinate the mutton pieces with yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Allow it to marinate for at least 1-2 hours, ensuring the flavors penetrate the meat.
  2. Blanching Almonds:
    • Boil water and blanch the almonds. Peel the skin and grind them into a smooth paste. Set aside.
  3. Making the Cashew Paste:
    • Soak cashews in warm water for about 30 minutes. Grind them into a fine paste using a little water. Set aside.
  4. Sautéing Aromatics:
    • In a large pot, heat ghee and add sliced onions. Sauté until golden brown. Add ginger-garlic paste and cook until the raw aroma disappears.
  5. Introducing Whole Spices:
    • Add cinnamon stick, green cardamom pods, cloves, and bay leaf. Stir well to release their aromatic essence.
  6. Cooking Marinated Mutton:
    • Add the marinated mutton to the pot and cook until the meat is well-browned. This step enhances the depth of flavor.
  7. Incorporating Nut Pastes:
    • Pour in the almond paste and cashew paste. Stir to coat the mutton in the rich, nutty mixture.
  8. Simmering with Fresh Herbs:
    • Add slit green chilies, chopped coriander leaves, and mint leaves. Mix well, allowing the herbs to infuse their essence into the broth.
  9. Adding Water:
    • Pour in 8 cups of water, ensuring it covers the mutton. Bring the mixture to a boil, then reduce the heat and let it simmer on low for about 1-2 hours, or until the mutton is tender and the soup has thickened.
  10. Garnishing and Serving:
    • Garnish the Marag with fried onions and a sprinkle of garam masala. Serve hot, either as a comforting soup on its own or accompanied by naan or steamed rice.

3 reviews for Marag (Mutton Soup)

  1. Chibueze –

    The chef has truly mastered the art of balancing spices in the Marag. The soup delivers a perfect harmony of flavors, with each spice complementing the other without overwhelming the palate. It’s a testament to the culinary expertise behind this dish.

  2. Sikiru –

    One of the highlights of this Marag is the tenderness of the mutton chunks. Cooked to perfection, the meat practically melts in your mouth, offering a satisfying and hearty experience. It’s evident that great care is taken in selecting and preparing the mutton for this delightful soup.

  3. Hammed –

    Marag, the mutton soup from this restaurant, is an absolute delight for the senses. The authentic blend of spices creates a rich and aromatic broth that captures the essence of traditional Indian cuisine. Each sip is a journey into the heart of flavorful goodness.

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