Hyderabadi Marag (Mutton Marag)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Heat the ghee over medium flame. Sauté the onions and green chilies until light golden, about 6 to 7 minutes, without browning them.
2. Lower the heat and stir in all the whole and ground spices. Sauté for a minute, then add the mutton. Raise heat to medium and sauté for 5 to 6 minutes.
3. Add the salt, ginger, garlic, mint and coriander, keeping 1 tablespoon each of mint and coriander aside. Sauté for 2 minutes. Pour in half of the hot water and cook for 1 hour.
4. Lower the heat. Whisk the yogurt with a fork until very smooth. Add a few tablespoons of the stock to the yogurt in batches, mix well, then stir it back into the marag.
5. Cover and cook until the meat is completely tender, about 30 minutes.
6. Grind the cashews and almonds with ½ cup of the milk to a smooth puree. Stir in the remaining milk, then add this nut mixture along with more hot water during the last 10 minutes, together with the reserved mint and coriander.
7. Taste and add more salt as needed, and garam masala if desired.
8. Garnish with fried onions and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionGingerMilkYoghurtAlmondCashewMutton