Hyderabadi Marag

Name: How to cook Hyderabadi Marag - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Marag

#Np #cookpadindia This is the most loved Starter recipe from the City of Nawabs - Hyderabad Deccan. This is a most popular one at every Hyderabadi Wedding and tops the chaat or the menu of almost every important Occasions and Functions in the City. The best part of it is that it's a milder Soup yet so rich and creamy made exclusively with Mutton Bone-in. This cannot be made with Beef or Chicken. The speciality of this Soup lies in using only the fresh and young Goat meat. And it should be used in larger quantity. Do not use little of it. The whole beauty of this Special Hyderabadi Stew lies in using fresh Meat along with some simple spices and Fresh Cream. This Stew is on the thinner side but becomes creamy and rich due to the Fresh Cream and the Dry Fruits paste. Following the steps as mentioned and taking care of all the tips provided will definitely give you the bestest of this Hyderabadi Delicacy. Let's get down to the recipe right away folks. Happy Slow Cooking Everyone!

Ingredient

Food ration :

5 servings

Cooking time :

2 hours

1 kg

Mutton Bone-in

2 tsp

Salt or to taste

Onions finely chopped

1 tbsp

Ginger garlic paste

1 tbsp

Oil

1 tsp

Ghee

3-4

Green Chillies slit

70 gm

Fresh Cream or Malai

2 tsp

Black Pepper Powder

8-10

Black Peppercorns crushed

small bunch Coriander Leaves finely chopped

1/2 tsp

Garam Masala

Almonds

Cashewnuts

Pistachios

Cooking instructions

* Step 1

Heat Oil and Ghee in a cooking pot. Add Green Chillies and crushed Black Peppercorns. Saute Onions until light brown and done. Do not brown it much. It should be translucent and lightly browned.

* Step 2

Now add Ginger garlic paste, half of the chopped Coriander Leaves and the Mutton Bone-in. Roast it well on a low heat for about 5-8 minutes. Now add water accordingly so that it can be slow cooked on a low heat. Do not use a Pressure Cooker for best results. And the most important thing to remember here is that it should not be covered with a lid.

* Step 3

Slow cook it without a lid on. This is basically done to retain the colour of the Meat. This way of cooking it without a lid helps in retaining the colour of the Meat without rendering it black. So please remember this tip.

* Step 4

After done, add in the Fresh Cream along with the remaining chopped Coriander Leaves and Almond Cashew Nuts paste. Sprinkle a little of Garam Masala too. Adjust Salt according to taste and serve hot with homemade Chapatis, Phulkas, Parathas, Rotis or Rumali Rotis. Enjoy!