Hyderabadi Marag
A rich, thin mutton soup thickened with nuts, served at Hyderabadi weddings.
About this dish
Hyderabadi Marag is a quintessential celebratory soup, synonymous with the lavish 'Nikah' feasts of the Nizams. Unlike creamy Western soups, its richness comes from a paste of cashews and almonds, combined with the gelatinous marrow of slow-cooked mutton. It is prized for its velvety texture and its ability to stimulate the palate before the main course.
Ingredients
The Mutton Base
- 750g Mutton with bones (preferably shoulder and chops)
- 2 tbsp Ghee
- 2 large Onions, finely sliced
- 2 tbsp Ginger-garlic paste
- 6-8 Green chilies, slit
The Nut Paste
- 15 Cashew nuts, soaked in warm water
- 15 Almonds, blanched and peeled
- 2 tbsp Shredded coconut (optional)
Whole Spices and Finishers
- 4 Green cardamoms, 2 Black cardamoms, 1-inch Cinnamon stick, 4 Cloves
- 1 tsp Black pepper powder, freshly ground
- 200ml Full-fat yogurt, whisked
- 1/2 cup Fresh cream
- Handful of fresh Mint and Cilantro leaves
Method
- 1
Bloom the Spices
Heat ghee in a heavy-bottomed pot. Add the whole spices (cardamom, cinnamon, cloves) and let them sizzle for 30 seconds until the aroma fills the kitchen.
- 2
Sauté the Aromatics
Add the sliced onions and sauté until translucent and soft, but not browned. The soup must remain pale/white, so avoid caramelizing the onions.
- 3
Sear the Mutton
Add the mutton pieces and ginger-garlic paste. Fry on medium-high heat for 5 minutes until the meat is opaque and the raw smell of the garlic disappears.
- 4
Slow Cook the Meat
Add 4-5 cups of water and the green chilies. Bring to a boil, then lower the heat, cover, and simmer for about 60 minutes (or pressure cook for 6-7 whistles) until the meat is falling off the bone.
- 5
Prepare Nut Paste
Grind the soaked cashews and almonds into an extremely smooth, fine paste using a little milk or water. Any grit will ruin the velvety texture of the Marag.
- 6
Add Body and Cream
Once the meat is tender, lower the heat and whisk in the yogurt and the nut paste. Stir continuously to prevent the yogurt from curdling.
- 7
Season with Pepper
Add the freshly ground black pepper and salt. The heat in Marag comes primarily from black pepper and green chilies, not red chili powder.
- 8
Final Creaming
Pour in the fresh cream and simmer on very low heat for 5 minutes. The soup should be thin enough to drink but rich enough to coat a spoon.
- 9
Garnish
Toss in the chopped mint and cilantro. The herbs should be added at the very end to maintain their bright color and fresh scent.
Notes & variations
- Use meat with bones; the marrow is essential for the authentic depth of flavor.
- Do not use red chili powder; it will change the signature white/cream color.
- If the soup is too thick, thin it with a little warm milk rather than water.
- Store for up to 2 days, but reheat gently to avoid splitting the cream.
Serve with
Serve piping hot with Charminar-style Sheermal or soft Naan.
Cook's note
Whisk the yogurt thoroughly before adding to ensure a lump-free, silky consistency.