Marag|Hyderabadi style mutton stew

Marag is a hyderabadi flavourful thin mutton stew ,usually served as a starter with sheermal or rumali roti at weddings.The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite, aromatic "Hyderabadi dum biryani. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour.The authentic hyderabadi cuisine is served in a typical hyderabadi Muslim wedding.

One such delicacy served as a starter on the wedding menu is Marag.It is a cross between a soup and a gravy.Usually lamb meat with bone in is used to make Marag .The thigh part of lamb is assumed to be more flavourful ,hence it is preferred.Traditionally it is slow cooked on wood fire, but with the invasion of stove tops and pressure cooker this practise has gradually been replaced with the former.Every House has its recipe of marag ,this is the one cooked at my home ,I no way claim that this is the authentic recipe .

 Recipe to make Marag

Preparation time :10 minutes
cooking time :15 minutes
Serve:4



STEP 1

• 300gms -Lamb(bone in)
•  1  onion
• 1/2 teaspoon Caraway seeds /shahi zeera
• 1 teaspoon black  pepper corns
• 1 inch cinnamon
• 2 green cardamoms
• 3 cloves
• 1 bay leaf
• 2 tablespoon ginger garlic paste
• 1/4 tsp turmeric powder
•  2tablespoon oil
•  1tablespoon ghee
• 1 cup water
• 2 green chillies
• salt to taste

Step 2

To roast and grind

•  12 -cashew nuts
• 2 tablespoon- dessicated coconut

•  150 grams yogurt
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 cup coriander leaves
• 1/8 cup mint leaves
• 2 1/2 cups water.

PROCEDURE

1. To a pressure cooker add all the ingredients listed under step 1.
2. Pressure cook for 1 whistle on high and and 3 whistles on medium flame.
3. Allow the cooker to release pressure on it self.
4. If cooking in a pot add all the ingredients listed under step 1 cover and cook untill the mutton is tender.
5. Mean while roast and grind cashews and coconut to a fine paste.
6. Once the pressure is released add garam masala powder,coriander powder ,cashew-coconut paste,and saute for 1 minute 
7. Now add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.
8. Add water, coriander leaves, mint leaves and simmer for 4-5 minutes.
9. Serve hot with sheermal or rumali roti.