Shorba/ Hyderabadi Marag

Shorba/ Hyderabadi Marag

Marag is actually a famous Arab dish which became very popular in hyderabad.It is one of the must have starter at hyderabadi weddings.People love hyderabadi Marag for its tender meat and exceptional flavour. Must try during Ramadan for Saheri :)


Meat with bone 1/2 kg
Ginger garlic paste 3 tbsp
Turmeric powder 1/4 tsp
Onion 1 medium
Green chilli paste 1 tsp
Curd 3 tbsp
Milk 200ml
Cream  2-3 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Black pepper powder 1-2 tsp
Coriander leaves 1 bunch
Mint  leaves 1/2 bunch
Coconut powder 2 tbsp
Roasted cashew nut (handful) 4 tbsp
Roasted chirongi 1 tbsp
Ghee 3-4 tbsp

Whole Garam Masala
1/4 tsp shahzeera
1 aniseed flower
2 cinnamon sticks
1 bay leaves
4 green cardamom
5 cloves
10-15 peppercorns

Dry roast cashew, coconut & chirongi, and grind them to a paste with coriander leaves.

Saute whole garam masala in hot ghee for 3 mins until the spices release a heavenly, aroma, then add onion and cook for 5-7 mins.

When onions turn pink, add turmeric powder, ginger- garlic paste saute for 2-3 turns.

Now add mutton, salt, curd, mint leaves and pressure cooker on low-medium flame till the mutton is tender,

After opening the lid, add coriander /cumin powder And cook till the gravy is a thick cook on high flame by stirring continuously so that the gravy doesn't stick to the bottom.

Pour milk in it and cook for 5-10 mins on medium flame.

Pour the cashew nut/ coriander paste  and cook for 10-15 mins or till oil separates,Add hot water till you reach required consistency.

Then add garam masala powder,pepper powder and some Cream.Cook on low flame till you see oil on top..

Serve, hot marag with Naan ki roti aur Rumali roti.

Note : Its healthy for your family specially in winters...

Shorba/ Hyderabadi Marag Shorba/ Hyderabadi Marag Reviewed by Tabu Hussain on May 12, 2015 Rating: 5
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