Marag (Marag)
Overview
Marag is a rich, mildly spiced mutton soup from Hyderabad in southern India. Bony pieces of goat or lamb are cooked slowly with ginger and garlic paste and whole spices such as cardamom, cloves, cinnamon and black pepper until the meat falls off the bone. Yoghurt, a paste of cashews or almonds, and sometimes coconut or cream are stirred in to make the broth creamy and pale. It is finished with crisp fried onions, mint, coriander, green chilli and lemon juice. The flavour is gentle, nutty and warming rather than hot. It is served as a starter with naan or sheermal bread.
History
Marag belongs to the royal Hyderabadi cuisine developed in the kitchens of the Nizams, who ruled Hyderabad from the eighteenth century and brought Persian and Mughal influences to the Deccan. It is a must at Hyderabadi Muslim weddings, where it is served at the start of the dawat feast, and it is also eaten during Ramadan and in winter.
Main ingredients
Mutton on the bone, yoghurt, cashews, ginger and garlic, whole spices, fried onions and cream. The soup is built on mutton bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Yogurt soups · More soups from India
Recipe
Method
- 15 min
Fry the whole spices in ghee, add the ginger-garlic paste and the mutton and cook for 5 minutes.
- 21 h 30 min
Add 2 l water and simmer for 1 hour and 30 minutes until tender.
- 310 min
Stir in the yoghurt and cashew paste and simmer for 10 minutes.
- 4
Add the cream, green chillies and lemon juice.
- 5
Top with fried onions, mint and coriander.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
