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mutton marag in a bowl with a piece of chicken scooped up in a spoon to show texture
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Hyderabadi Mutton Marag | Mutton Soup

Brothy, nutty, and flavorful, you'll want to slurp on a bowl of this mutton marag cold winter evenings with a side of bread or naan.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Halal
Servings: 4 persons
Author: Richa

Equipment

Ingredients

  • 2 tablespoons ghee
  • 1 cinnamon stick
  • 4 cloves
  • 1 bayleaf
  • 2 green cardamoms
  • 1 ½ cups sliced onions 3 medium, approx. 250 gms
  • 1 tablespoon ginger garlic paste
  • ½ kg bone-in mutton 500 gms
  • 2 ¼ teaspoons salt divided
  • 5 cups + 2 tablespoons water divided
  • 2 green chillies whole
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon cardamom powder
  • 1 ½ teaspoons black pepper powder
  • 4 tablespoons finely chopped coriander leaves divided
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons almond paste
  • 2 tablespoons cashew paste
  • 1 tablespoon lemon juice

Instructions

  • Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
  • Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
  • Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
  • Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.

Video

Notes

  1. Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup. 
  2. Water is added with ginger garlic paste to avoid it from getting burnt.
  3. Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1479mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg