HYDERABADI MARAG

Recipe Image
  • Lunch
  • Servings
  • 4Spicy
  • 30 MinsCook Time
  • Cuisine : Hyderabadi
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Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour. Traditionally it is slow cooked on wood fire,


Ingredients

FOR PRESSURE COOK

 

300 GRAMS MUTTON

1 ONION

1/2 TEASPOON CARAWAY SEEDS/SHAHI ZEERA

1 TEASPOON BLACK PEPPER CORNS

1 INCH CINNAMON

2 GREEN CARDAMOMS

3 CLOVES

1 BAY LEAF

2 TABLESPOONS GINGER GARLIC PASTE

1/4 TEASPOON TURMERIC POWDER

SALT TO TASTE

2 TABLESPOONS OIL

1 TABLESPOON GHEE

WATER AS REQUIRED

2 GREEN CHILLIES

 

OTHERS

 

150 GRAMS YOGURT

1 TEASPOON CORIANDER POWDER

1 TEASPOON GARAM MASALA POWDER

1/4 CUP CORIANDER LEAVES

1/8 CUP MINT LEAVES

2-1/2 CUPS WATER.

 

FOR ROAST AND GRIND

 

12 CASHEW NUTS

2 TABLESPOONS DESICCATED COCONUT

Cookwares

blender

pressure cooker

pot

 

Step By Step Method

  • TO BEGIN MAKING THE HYDERABADI MARAG, ADD ALL THE INGREDIENTS LISTED UNDER ‘FOR PRESSURE COOK’ IN A COOKER.

    PRESSURE COOK FOR 1 WHISTLE ON HIGH AND AND 3 WHISTLES ON MEDIUM FLAME. ALLOW THE COOKER TO RELEASE PRESSURE ON IT SELF.

    MEANWHILE, ROAST AND GRIND CASHEWS AND COCONUT TO A FINE PASTE IN A BLENDER.

    ONCE THE PRESSURE IS RELEASED ADD GARAM MASALA POWDER, CORIANDER POWDER, CASHEW-COCONUT PASTE AND SAUTE IT FOR ABOUT A MINUTE.

    NOW ADD WHISKED YOGURT AND SAUTE UNTIL THE GRAVY THICKENS AND OIL SEPARATES FROM THE SIDES OF THE COOKER.

    ADD WATER, CORIANDER LEAVES, MINT LEAVES AND SIMMER FOR 4-5 MINUTES MORE. AFTER 4 TO 5 MINUTES, SWITCH OFF THE FLAME AND IT IS READY TO BE SERVED.

    SERVE HYDERABADI MARAG WITH RUMALI ROTIS FOR A WEEKEND LUNCH OR DINNER.

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