Hyderabadi Marag

Name: Hyderabadi Marag
Total time: 7200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 kg Mutton Bone-in; 2 tsp Salt or to taste; 2 Onions finely chopped; 1 tbsp Ginger garlic paste; 1 tbsp Oil; 1 tsp Ghee; 3-4 Green Chillies slit; 70 gm Fresh Cream or Malai; 2 tsp Black Pepper Powder; 8-10 Black Peppercorns crushed; 1 small bunch Coriander Leaves finely chopped; 1/2 tsp Garam Masala; 15 Almonds; 10 Cashewnuts; 10 Pistachios

ZMA @zesty5

#Np
#cookpadindia
This is the most loved Starter recipe from the City of Nawabs - Hyderabad Deccan. Infact it's the most popular one at every Hyderabadi Wedding and tops the chart or the menu of almost every important Occasion and Function in the City. The best part of it is that it's a milder Soup yet so rich and creamy made exclusively with Mutton Bone-in. This cannot be made with Beef or Chicken. The speciality of this Soup lies in using only the fresh and young Goat meat. And it should be used in larger quantity. Do not use little of it. The whole beauty of this Special Hyderabadi Stew lies in using fresh Meat along with some simple spices and Fresh Cream. This Stew is on the thinner side but becomes creamy and rich due to the Fresh Cream and the Dry Fruits paste. Following the steps as mentioned and taking care of all the tips provided will definitely give you the bestest of this Hyderabadi Delicacy. Let's get down to the recipe right away folks.
Happy Slow Cooking Everyone!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

2 hours

5 servings

1 kgMutton Bone-in
2 tspSalt or to taste
2Onions finely chopped
1 tbspGinger garlic paste
1 tbspOil
1 tspGhee
3-4Green Chillies slit
70 gmFresh Cream or Malai
2 tspBlack Pepper Powder
8-10Black Peppercorns crushed
1small bunch Coriander Leaves finely chopped
1/2 tspGaram Masala
15Almonds
10Cashewnuts
10Pistachios

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Steps

2 hours

1

Heat Oil and Ghee in a cooking pot. Add Green Chillies and crushed Black Peppercorns. Saute Onions until light brown and done. Do not brown it much. It should be translucent and lightly browned.
2

Now add Ginger garlic paste, half of the chopped Coriander Leaves and the Mutton Bone-in. Roast it well on a low heat for about 5-8 minutes. Now add water accordingly so that it can be slow cooked on a low heat. Do not use a Pressure Cooker for best results. And the most important thing to remember here is that it should not be covered with a lid.
3

Slow cook it without a lid on. This is basically done to retain the colour of the Meat. This way of cooking it without a lid helps in retaining the colour of the Meat without rendering it black. So please remember this tip.
4

After done, add in the Fresh Cream along with the remaining chopped Coriander Leaves and Almond Cashew Nuts paste. Sprinkle a little of Garam Masala too. Adjust Salt according to taste and serve hot with homemade Chapatis, Phulkas, Parathas, Rotis or Rumali Rotis. Enjoy!

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ZMA @zesty5

on August 30, 2020 21:35

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.