Hyderabadi Marag🤤|| How To Make The Best Marag Recipe || Infinity Platter || 2023
We’re making one of my absolute favourite dishes - Marag 🤤😁
Marag is a delicious Hyderabadi Lamb soup. The soup is light & delicate yet incredibly rich and flavourful. The meat is so tender, it falls off the bone 🤤
You’re going to absolutely love it so here’s the recipe-
Ingredients-
200g Ghee
3-4 cups Red onions (finely chopped)
3.5 heaped tbsp Ginger garlic paste
2 Kg Lamb (boneless and with bone)
3 tbsp Fresh green Chilli paste
1.5 tbsp White Pepper powder
2 tsp Black pepper powder
1/2 tsp Turmeric
2 tbsp Salt (or according to your preference)
1/2 cup Coriander leaves (finely chopped)
1/2 cup fresh Mint leaves
2.5 L Boiling water
100g Cashew paste (cashews soaked in hot water for 15 mins)
100g Almond paste (almonds soaked in hot water for 15 mins)
2 tsp Garam masala
100g Cream
In a big pressure cooker, add 200g ghee
Add 3-4 cups of finely chopped red onions and cook for a few mins until they soften and brown a little.
Then add 3 1/2 heaped tbsp of ginger garlic paste and cook for a few minutes.
Next add 2kg of the lamb meat and cook for a few minutes
Add 3 tbsp of smooth green Chilli paste, 1 1/2 tbsp white pepper and cook for another minute.
Add 2 tsp black pepper, 1/2 tsp turmeric and cook again.
Add salt according to your taste preference. Here we added around 2 tbsp of salt.
Next we add 1/2 cup finely chopped fresh coriander leaves, 1/2 cup fresh mint leaves and cook for a few minutes.
Add 1.5 L hot water and stir well and let it come to a light boil. Cover the lid and cook for 4-6 whistles.
Let the cooker cool down for 10 mins until all the pressure is released, remove the lid and test the meat. It’ll be very tender and almost falling off the bone.
To this, we’re going to add 100g almond paste, 100g cashew paste and stir well. For these nut pastes, we soaked the nuts in hot water for 15-20 minutes and blended them until we got a thick smooth paste.
Stir the mixture well, add 2 tsp garam masala and cook for a few minutes.
Add 1 L boiling water to reduce the thickness and cook for 10 -15 minutes.
Add 100ml cream, stir well, add a few mint leaves and it’s ready!
Serve hot with some warm soft sheermal bread. Enjoy!
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