Entree: India – Hyderabad / Telangana – हैदराबादी मराग ➤ Haiderabadi Marag (Spiced thin mutton broth traditionally served alongside Hyderabadi biryani)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1.5 lb (700 g) bone-in mutton (neck or shoulder), cut into pieces
- 3 tbsp (45 ml) ghee or neutral oil, divided
- 2 large onions, thinly sliced (for birista/fried onions)
- 1 small onion, finely chopped
- 2 tbsp (30 g) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt, whisked
- 1/4 cup (35 g) cashews, soaked and ground to a smooth paste with 2–3 tbsp water
- 6 cups (1.4 L) water
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) red chili powder or to taste
- 1 tsp (5 g) garam masala
- 4–6 saffron strands soaked in 2 tbsp (30 ml) warm milk
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (6 g) chopped fresh mint leaves
- Freshly ground black pepper to taste

Instructions

1. Make the birista: heat 2 tbsp (30 ml) ghee or oil in a heavy skillet over medium heat. Fry the thinly sliced onions slowly, stirring frequently, until deep golden brown and crisp, about 20–25 minutes. Drain on paper towels and reserve.
2. In a large pot, heat the remaining 1 tbsp (15 ml) ghee or oil over medium-high heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and briefly toast until fragrant.
3. Add the chopped small onion and sauté until translucent. Stir in the ginger-garlic paste and cook 2–3 minutes until raw aroma disappears.
4. Add the mutton pieces and brown lightly on all sides, 5–7 minutes. Reduce heat, temper the whisked yogurt with a tablespoon of the hot pan liquid and then stir the tempered yogurt into the pot to avoid curdling.
5. Add the cashew paste, red chili powder, salt, and 6 cups (1.4 L) water. Bring to a boil, then reduce to a gentle simmer. Skim off any scum/fat that rises to the surface.
6. Cover and simmer for 45–60 minutes, or until the mutton is tender and the broth is aromatic. Adjust cooking time according to meat tenderness.
7. Stir in the soaked saffron with milk, garam masala, lemon juice, chopped cilantro and mint. Simmer uncovered 5 minutes to meld flavors. Check seasoning and add black pepper to taste.
8. Ladle the marag into bowls, sprinkle with reserved fried onions (birista) and extra chopped cilantro, and serve hot alongside biryani or with warm naan or steamed rice.