FAMOUS HYDERABADI MUTTON MARAG RECIPE - Wedding Special Marag

#hyderabadimuttonmarag #hyderabadimarag #hyderabadirecipes #ramzanrecipes #iftarrecipes #sehrirecipes #cookwithfemramzanrecipes hyderabadi mutton marag, hyderabadi marag, mutton marag, shadiyon wali marag recipe, hyderabadi marag recipe in hindi, cook with fem hyderabadi marag recipe, marag recipe by cook with fem, marag recipe in hindi, hyderabadi mutton marag by cook with fem, marag, hyderabadi recipes, hyderabadi mutton recipes, mutton recipes, easy mutton recipes, hyderabadi cuisine, mutton recipe, simple recipes, nonveg recipes, indian recipes, cook with fem recipes, how to make marag, hyderabadi marriage style recipes, marag recipe Hyderabadi Mutton Marag (Mutton Soup) A rich and flavorful Hyderabadi-style mutton soup made with bone-in mutton, aromatic spices, nuts, milk, and cream. Ingredients For the Mutton Base 4 tbsp ghee 4 green cardamoms 4 cloves 6 kabab chini (cubeb peppers) (optional) 2 small pieces cinnamon 1 tsp black peppercorns 1 large onion, sliced or chopped (100–150 g) 3 tbsp ginger-garlic paste 500 g bone-in mutton 1 to 1½ tsp salt (or to taste) 1–2 pinches turmeric powder Paste of 4 green chilies (or finely chopped/crushed) For the White Paste 10 almonds, peeled 10 cashews 10 pistachios, peeled 4 tsp yogurt 1 cup milk Final Seasoning 1 tsp white pepper powder (or black pepper powder) 1 liter water 4–5 tbsp fresh cream 1 tsp garam masala powder Fresh coriander leaves, chopped Fresh mint leaves, chopped 2–3 green chilies, slit or chopped Additional salt to taste Method Time Step 0:18 – 0:42 Heat 4 tbsp ghee in a pan. Add cardamoms, cloves, kabab chini, cinnamon, and black peppercorns. Sauté for 10–20 seconds until fragrant. 0:42 – 1:09 Add the onion and sauté on high heat until light pink. Do not brown it deeply. 1:16 – 1:23 Add ginger-garlic paste and cook until the raw smell disappears. 1:23 – 1:41 Add the bone-in mutton and sauté on high heat until the meat changes color. 1:47 – 2:04 Add salt and a pinch or two of turmeric. 2:22 – 2:50 Add green chili paste. Mix well and cook for 3–4 minutes on low heat. 3:02 – 3:19 Add ½ liter water. Bring to a boil, then cover and cook on low heat for 20–25 minutes, or until the mutton becomes tender. 3:29 – 3:53 Make the white paste by blending almonds, cashews, pistachios, yogurt, and milk into a smooth paste. 3:53 – 4:13 Add the white paste to the cooked mutton. Add white pepper powder and mix well. Cook on high heat for 2–3 minutes. 4:17 – 4:33 Add 1 liter water, fresh cream, and garam masala powder. 4:33 – 4:57 Add coriander leaves, mint leaves, green chilies, and adjust salt. 4:57 – 5:04 Cook on high heat for a few minutes. 5:04 – 5:10 Cover and simmer on low heat for 10–15 minutes. 5:10 – 5:34 The Mutton Marag is ready. Serve hot with naan, paratha, or phulka. Notes Bone-in mutton gives the soup its traditional rich flavor. Kabab chini (cubeb pepper) is optional but adds authentic Hyderabadi aroma. White pepper is traditionally used for the pale, creamy broth. For a spicier version, increase the green chilies to 6–7. The soup should have a light, creamy consistency—not be as thick as a curry. Serves: 4–6 people.