If you ever attended a wedding in Hyderabad, then you’ve probably tried this soup that’s served as an appetizer. The meat is tender and the soup is creamy, rich, and delicious! Marag originally hails from the Middle East and was adapted by the Mughuls. Serve this dish at your next party to impress your guests, especially all the older aunties!
Hyderabadi Lamb Soup (Marag)
Author: Honey and Dates
Ingredients
- 1 lb. lamb or goat, washed and cut in pieces
- 1 onion, finely diced
- ½ tsp turmeric
- Salt, according to taste
- 2 tbsp cashews
- ½ tbsp oil
- ½ tbsp ghee
- 1 tsp cumin seeds
- 1 cinnamon sticks
- 1 bay leaf
- 3 cardamoms
- 3 cloves
- 10 peppercorns
- 1 tbsp ginger garlic paste
- 1 to 2 green chillies, mashed (more for more spice)
- ½ cup milk
- Juice of 1 lime
- Cilantro for garnish
Instructions
- Place the cumin seeds, cinnamon stick, bay leaf, cardamoms, cloves, and peppercorns in a bowl.
- Mash up the green chili
- Heat the oil and ghee in a pan. Sautee the ginger garlic paste with the green chili for a few seconds. Then add your dry spices and stir fry until fragrant. Add the meat, salt, and turmeric and mix well. Cook until meat is browned on all sides.
- Add enough water to cover the meat and pressure cook for 3-5 whistles until meat is soft.
- While the meat is cooking, fry the onions with the cashews in 1 tsp oil until soft. Let it cool and blend this mixture until it forms a paste. You may need to add a little water.
- In the same fry pan, sauté the onion and cashew paste for a few minutes until the raw smell of the onion goes away.
- Now carefully remove the lid of the pressure cooker after it cools down a bit. Take some of the stock from the meat and mix it with the onions until well blended. Then dump this mixture into the meat and mix well. Cook on medium heat until oil starts to form at the top. Add the milk and cook for a few more minutes.
- Squeeze some lemon juice and sprinkle some cilantro on the Marag. Serve with naan and enjoy!
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