Hyderabadi Marag( spicy mutton broth)

Marag is one of those dishes that instantly transports you to a royal Hyderabadi daawat. Silky, mildly spiced, and deeply aromatic, traditionally served as a starter at weddings—but it’s just as comforting for a cozy family meal. Its magic lies in slow cooking, allowing the mutton to release its juices and blend beautifully with spices, yogurt, and cream.
Below is a detailed, step by step recipe crafted to help you recreate that authentic, luxurious flavor at home

INGREDIENTS:
3 tbsp oil
2 tbsp ghee
2 med onion sliced
salt as per taste
1 bay leaf
1 cinnamon stick
1 black cardamom
1 tsp caraway seeds
7-8 cloves
1 tsp black pepper
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp green chili paste
750gms aprox meat
1/2 tsp turmeric powder
1/2 cup curd
15-20 aprox pcs of cashew
15-20 aprox pcs of almond
(grind cashew and almond with ½ cup water to paste)
1 tsp black pepper pwd
3-4 green chilies whole
Handful of chopped mint ,coriander leaves

Enjoy with Hyderabadi naan or munshi naan
Marag is more than a dish—it’s an experience of warmth, richness, and tradition. Whether you’re preparing it for a special gathering or a comforting weekend meal, this recipe brings authentic Hyderabadi elegance straight to your table.

If you enjoyed this recipe and want more such detailed, easy-to-follow dishes, don’t forget to follow the channel. Your support helps bring more delicious content your way.

Follow me on Instagram: @tangerinekitchen24