Mutton Marag is a spicy mutton soup made with tender mutton with bones actually a famous Arab Dish, which is now a famous and favourite Hyderabadi dish adapted to Indian taste, with additional flavors
It has gained popularity and has become a part of Hyderabadi wedding menu A rich mutton stew, goes well with Naan or Roti
INGREDIENTS
Lamb Meat with bone or lamb trotters ( Paya) 1/2 kg
Ginger-Garlic paste 3tbsp
Turmeric powder 1/4th Tsp
Onion 1
Green chilli paste 1 tsp
Curd ½ cup
Milk 200ml
Cream 2-3 tbsp
Coriander powder, Cumin Powder,Garam masala 1 Tsp each and black pepper 2 Tsp
Dhaniya/Coriander leaves 1 bunch
Pudina/Mint leaves 1/2 bunch
Salt to taste
Desiccated coconut – 2tbsp
Handful of roasted Kaju and 1tbsp of roasted Chironji
Ghee: 3tbsp
1/4tsp shahzeera
2 cinnamon sticks
1 bay leave
4-5 green cardamoms
5 cloves
10-15 peppercorns
METHOD :
Dry roast cashew, coconut & chironji, and grind them to a paste with some fresh Dhaniya leaves and keep aside.
In a pan heat ghee, add the whole garam masala till they release a wonderful aroma, Make sure not to burn them. Now add onions and cook for about 10 minutes, when the onions turn pink and translucent add the ginger garli and green chilli paste and sauté for about 2 minutes. At this point of time add mutton, salt, curd, pudina and pressure cook on a medium flame for about 5 whistles ot till the mutton is tender. Now add dhaniya powder, zeera powder, and cook till you obtain a thick gravy. Now cook on a high flame, stirring continuously, ensure that the gravy does not stick to the bottom. Now add milk and cook on a medium flame for 10 minutes. Now pour cashew/ coconut pa, coriander paste and cook for another 10 minutes. When the oil separates, dilute it with hot water as per your required consistency. Add garam masala, pepper powder and some cream and cook on low flame till the oil surfaces.
Mutton marag is ready
It has gained popularity and has become a part of Hyderabadi wedding menu A rich mutton stew, goes well with Naan or Roti
Lamb Meat with bone or lamb trotters ( Paya) 1/2 kg
Ginger-Garlic paste 3tbsp
Turmeric powder 1/4th Tsp
Onion 1
Green chilli paste 1 tsp
Curd ½ cup
Milk 200ml
Cream 2-3 tbsp
Coriander powder, Cumin Powder,Garam masala 1 Tsp each and black pepper 2 Tsp
Dhaniya/Coriander leaves 1 bunch
Pudina/Mint leaves 1/2 bunch
Salt to taste
Desiccated coconut – 2tbsp
Handful of roasted Kaju and 1tbsp of roasted Chironji
Ghee: 3tbsp
1/4tsp shahzeera
2 cinnamon sticks
1 bay leave
4-5 green cardamoms
5 cloves
10-15 peppercorns
METHOD :
Dry roast cashew, coconut & chironji, and grind them to a paste with some fresh Dhaniya leaves and keep aside.
In a pan heat ghee, add the whole garam masala till they release a wonderful aroma, Make sure not to burn them. Now add onions and cook for about 10 minutes, when the onions turn pink and translucent add the ginger garli and green chilli paste and sauté for about 2 minutes. At this point of time add mutton, salt, curd, pudina and pressure cook on a medium flame for about 5 whistles ot till the mutton is tender. Now add dhaniya powder, zeera powder, and cook till you obtain a thick gravy. Now cook on a high flame, stirring continuously, ensure that the gravy does not stick to the bottom. Now add milk and cook on a medium flame for 10 minutes. Now pour cashew/ coconut pa, coriander paste and cook for another 10 minutes. When the oil separates, dilute it with hot water as per your required consistency. Add garam masala, pepper powder and some cream and cook on low flame till the oil surfaces.
Mutton marag is ready
No comments:
Post a Comment