Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.
A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.
What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.
Pair it with naan, tandoori roti, or even just a hunk of crusty bread to soak up every last drop of that yummy flavorful broth.
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Mutton Marag Ingredients Overview
- Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
- Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
- Nut Paste: Almond and cashew paste for a silky, creamy texture
- Herbs: Coriander and mint for freshness
- Lemon: A final squeeze adds brightness and tang
Frequently Asked Questions
Mutton marag is traditionally eaten on its own, but you can pair it with naan, tandoori roti, or crusty bread.
Yes, but reduce the cooking time as chicken cooks a lot faster than mutton
Traditionally, this is a meat-heavy soup, but you can add carrots, potatoes, or even bottle gourd for extra texture and flavor.
“Marag” comes from Arabic, meaning “broth” or “stew.” This dish has Mughal influences and is a popular starter in Hyderabadi cuisine.
Richa’s Top Tips
- Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
- Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
- Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
- Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
- Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.
Storage Tips
- Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
- Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.
Serving Ideas
- Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
- Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
- For a more substantial meal, serve it alongside steamed basmati rice or jeera rice.
- A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.
Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!
Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨
Watch Make Mutton Marag Recipe Video
Hyderabadi Mutton Marag | Mutton Soup
Equipment
Ingredients
- 2 tablespoons ghee
- 1 cinnamon stick
- 4 cloves
- 1 bayleaf
- 2 green cardamoms
- 1 ½ cups sliced onions 3 medium, approx. 250 gms
- 1 tablespoon ginger garlic paste
- ½ kg bone-in mutton 500 gms
- 2 ¼ teaspoons salt divided
- 5 cups + 2 tablespoons water divided
- 2 green chillies whole
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- ½ teaspoon cardamom powder
- 1 ½ teaspoons black pepper powder
- 4 tablespoons finely chopped coriander leaves divided
- 2 tablespoons chopped mint leaves
- 2 tablespoons almond paste
- 2 tablespoons cashew paste
- 1 tablespoon lemon juice
Instructions
- Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.2 tablespoons ghee, 1 cinnamon stick, 4 cloves, 1 bayleaf, 2 green cardamoms, 1 ½ cups sliced onions, 1 tablespoon ginger garlic paste, 5 cups + 2 tablespoons water, 2 green chillies
- Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.½ kg bone-in mutton, 2 ¼ teaspoons salt
- Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.4 tablespoons finely chopped coriander leaves
- Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.½ teaspoon turmeric powder, 1 teaspoon garam masala powder, ½ teaspoon cardamom powder, 1 ½ teaspoons black pepper powder, 2 tablespoons almond paste, 2 tablespoons cashew paste, 1 tablespoon lemon juice, 2 tablespoons chopped mint leaves
Video
Notes
- Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup.
- Water is added with ginger garlic paste to avoid it from getting burnt.
- Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.
Nutrition
This article was researched and written by Harita Odedra.
The post Hyderabadi Mutton Marag | Mutton Soup appeared first on My Food Story.
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