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 with this warm bowl of Mutton Marag, and a side of crusty bread—what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup with nutty, garlicky flavors, and fall-off-the-bone tender mutton.
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.
Jump to section: Hyderabadi Mutton Marag
Why You’ll Love This Recipe
- Rich & Flavorful: A spiced broth full of warmth and depth.
- Tender Mutton: Pressure cooking ensures melt-in-your-mouth meat.
- Easy yet Impressive: Simple ingredients with big flavors.
Mutton Marag Ingredients Overview
- Bone-in Mutton: The marrow infuses the broth with richness.
- Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors.
- Nut Paste: Almond and cashew paste add a silky, creamy texture.
- Fresh Herbs: Coriander and mint balance the richness.
- Lemon: A final squeeze adds brightness.
Richa’s Top Tips
- Use Bone-in Mutton: helps make the broth ricer and more flavorful
- Pressure Cook: cuts down on cooking time and makes the mutton tender.
- Slow Simmer: Develops the full depth of flavor.
- Don’t Skip the Nut Paste: It gives the soup its signature silky texture.
Pair 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.
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 How To Make Mutton Marag Video
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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
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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
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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
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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
- 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.
Calories: 528kcal, Carbohydrates: 16g, Protein: 23g, Fat: 41g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Cholesterol: 110mg, Sodium: 1479mg, Potassium: 482mg, Fiber: 4g, Sugar: 7g, Vitamin A: 145IU, Vitamin C: 10mg, Calcium: 89mg, Iron: 3mg
This article was researched and written by Harita Odedra.