Hyderabadi Marag

Preparation Time: 15 mins Cooking Time : 40 mins Serves 5-7

Ingredients required for Hyderabadi Marag:-

Meat with bone 1/2 kg

Ginger-Garlic paste 3 Tbsp Turmeric powder 1/4th Tsp Onion 1 medium Green Chili paste 1 Tsp

Curd 3 Tbsp

Milk 200 ml

Cream 2-3 Tbsp

Coriander powder 1 Tsp Cumin Powder 1 Tsp

Garam masala powder 1 Tsp Black pepper powder 1-2 Tsp

Coriander leaves 1 bunch Mint leaves 1/2 bunch Salt to taste Khopra (desiccated coconut) 2 Tbsp Roasted Cashew nut (handful)- 4 Tbsp Roasted Chironji 1 Tbsp

Ghee(Clarified Butter) 3-4 Tbsp Whole Garam Masala

1/4 tsp Shahijeera (Black Cumin)

1 Pathar ka Phool (Kalpasi) 2 Dalchini (Cinnamon sticks) 1 Tej Patha (Bay Leaf) 4 Hara Elaichi (Green Cardamoms) 5 Launga (Cloves) 10-15 Saabut Kaali Mirch (Peppercorns)

How to prepare Hyderabadi Marag:-

For Soft & Tender Meat Marinate the Mutton with 1 Tbsp Ginger-Garlic paste,3 Tbsp Curd,1/2 Tbsp Turmeric powder,1 Tbsp Salt. Marinate for 2-3 hrs in Refrigerator.

Dry roast cashew, coconut & Chironji (Charoli Nuts) and grind them to a paste with some fresh Coriander leaves Mint leaves.

Saute whole Garam Masala in hot Ghee for 3 mins until the spices release a heavenly aroma, then add onions and cook for 5-7 mins.

When onions turn golden brown , add Turmeric, Ginger-Garlic paste & Green Chili paste Saute for 2-3 mins.

Now add marinated Mutton, Salt to taste,add Mint leafs and pressure cook on medium flame till the Mutton is tender.

After opening the lid, add Coriander & Cumin powder and cook till the gravy is thick,

Cook on high flame by stirring continuously so that gravy doesn't stick to the bottom.

Pour Milk in it and cook for 5-10 mins on medium flame.

Add the Cashew & Coriander paste and cook for 10-15 mins or till oil separates Add water till u reach required consistency.

Then add Garam Masala powder, Pepper powder & some Fresh Cream. Cook on low flame till oil separates.

Our Hyderabadi Marag is now ready. Serve it hot with Kulchas/Naan.

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