This Hyderabad Mutton Soup Is A Royal Winter Delight With Tender Meat & Silky Nutty Broth

Nothing beats a hot, flavourful bowl of soup when the winter cold sets in. If you haven’t tried Hyderabadi Marag, you’re also missing out on one of the cosiest winter dishes in India. Imagine slow-cooked succulent mutton with a hint of richness, fragrant spices, and creamy nuts that make every sip feel cosy. That’s Marag, a royal soup that has found its way into Indian homes from the opulent feasts of Hyderabad.

The Magic Of Hyderabadi Mutton Marag

Marag is usually served as a starter at weddings and special occasions in Hyderabad. It’s ideal for cosy evenings as well, so don’t wait for a party. Its ability to balance flavours, spicy yet subtle, rich yet light, creamy yet delicate, is what really sets it apart.

A paste of almonds and cashews gives the soup a smooth texture, whole spices like cinnamon, cardamom, cloves, and bay leaves add warmth, and the bone-in mutton gradually releases its flavours into the broth. Marag is more than just soup, it’s Hyderabad in a bowl. It boasts the ideal balance of warmth, richness, and spice. Serve it with naan, tandoori roti, or just a slice of bread to soak up every drop of the flavourful broth.

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Make This Bowl Of Royal Comfort At Home

Ingredients:

• 500g bone-in mutton
• 2 large sliced onions
• 2–3 slit green chillies, slit
• 1 tbsp ginger-garlic paste
• 10–12 cashew nuts
• 10–12 almonds
• 1/2 cup curd
• 1/4 cup coconut powder
• 1/2 cup boiled milk
• 2 tbsp cream
• Whole spices: 2–3 green cardamoms, 1–2 cloves, 1-inch cinnamon stick, 1 bay leaf
• 1 tsp black pepper powder
• Salt, to taste
• Fresh coriander leaves for garnish
• Lemon wedges to finish

Method: 

1. Soak the almonds and cashews in warm water for 15 minutes. Blend them into a smooth paste with a little milk.
2. Heat a little oil or ghee in a pan. Add the whole spices and let them sizzle for a few seconds. Then add the sliced onions and saute until golden brown. Stir in ginger-garlic paste and green chillies for 2–3 minutes.
3. Add the bone-in mutton and lightly brown it for a few minutes.
4. Mix in the curd, coconut powder, and nut paste, along with salt and black pepper. Pour in enough water to cover the meat. Pressure cook for 3–4 whistles, or until the meat is tender.
5. Remove the meat and strain the broth into a clean pot. Simmer it gently for 10–15 minutes. Add boiled milk and cream for richness.
6. Return the tender mutton to the broth. Taste and adjust seasoning. Sprinkle chopped coriander leaves and finish with a squeeze of lemon juice.
7. Pair it with naan or bread, and enjoy every aromatic, flavourful sip.

Hyderabadi Marag is comfort food with a crown. Once you try it, it’s hard to go back to ordinary soups!

Cover Image Courtesy: Canva/Shahar Bano