Mutton Marag Recipe: A Bowl of Hyderabadi Royal Comfort
If you’ve ever attended a traditional Hyderabadi wedding, chances are you’ve tasted mutton marag before the biryani arrives. It’s that creamy, mildly spiced soup served in small bowls that quietly steals the spotlight. Unlike fiery curries, marag is subtle, rich, and deeply comforting. It’s not loud in spices, but it’s full of flavor.
Mutton marag has its roots in Hyderabadi royal kitchens, influenced by Mughlai cooking. The word “marag” literally means soup. But this isn’t your regular thin soup — it’s a silky broth made with tender mutton, slow-cooked spices, and a nutty paste that gives it that signature creaminess.
Let’s recreate this royal classic at home.
Ingredients
• 500 grams mutton with bones (preferably ribs or small pieces)
• 1 medium onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 2 tablespoons melon seeds (magaz)
• 10–12 soaked almonds (peeled)
• 2 tablespoons grated dry coconut
• 2 tablespoons poppy seeds (soaked for 30 minutes)
• 1 teaspoon whole black pepper
• 4–5 green cardamoms
• 4 cloves
• 1 small cinnamon stick
• 2 green chilies (slit)
• 1 cup thick curd (well whisked)
• Salt to taste
• Fresh coriander and mint for garnish
• Juice of half a lemon
Preparation
First, wash the mutton thoroughly and keep it ready. In a pressure cooker or heavy-bottomed pot, heat oil or ghee. Add whole spices — cardamom, cloves, cinnamon, and black pepper. Let them release their aroma.
Add sliced onions and sauté until soft and slightly golden. Don’t brown them too much; marag is meant to stay light in color.
Now add ginger-garlic paste and cook until the raw smell disappears. Add the mutton pieces and sauté for a few minutes so they absorb the flavors.
Add salt and enough water to cover the mutton. If using a pressure cooker, cook for about 4–5 whistles until the meat becomes tender. If cooking in a pot, let it simmer slowly until soft. Slow cooking gives the best flavor.
Meanwhile, prepare the rich paste. Grind soaked almonds, melon seeds, poppy seeds, dry coconut, and a little water into a smooth paste. This paste is the heart of marag — it gives that creamy, royal texture without adding heavy cream.
Once the mutton is tender, lower the flame. Add the ground paste and mix well. Stir continuously to avoid lumps. Now add whisked curd slowly while stirring so it doesn’t curdle.
Add slit green chilies for mild heat and let everything simmer gently for 10–15 minutes. You’ll notice the broth turning creamy and slightly thick.
Adjust salt if needed. Finally, add freshly chopped coriander, mint, and a squeeze of lemon juice to brighten the flavors.
Serving Style
Traditionally, mutton marag is served hot in small bowls as a starter before biryani. But honestly, it’s so satisfying that you can enjoy it with warm naan or even simple rice.
The texture should be silky — not too thick like gravy and not too thin like plain soup. The taste is mild, slightly nutty, gently spiced, and comforting.
Tips for Perfect Marag
• Always use mutton with bones. The bones give depth to the broth.
• Don’t overload with red chili powder. Marag is about subtle flavor.
• Slow simmering after adding the paste makes the taste richer.
• Fresh mint and coriander at the end enhance aroma beautifully.
Why You’ll Love It
Mutton marag is perfect when you want something rich but not overly spicy. It’s warming, soothing, and feels special enough for guests. The combination of tender meat and creamy broth makes it unforgettable.
Once you try it at home, you’ll understand why this humble-looking soup has remained a star in Hyderabadi feasts for generations.
So next time you plan a special weekend meal, skip the usual curry and make a pot of mutton marag. One bowl, and you’ll feel like royalty.
TAGS : mutton marag recipe: a bowl of hyderabadi royal comfort, mutton marag recipe, mutton marag
