Marag
An authentic non-vegetarian recipe from Telangana, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
600g Mutton (bone-in pieces)
200g Onions
20g Ginger
10piece Garlic cloves
4piece Green chillies
10g Whole black peppercorns
6piece Cloves
2piece Cinnamon stick
4piece Green cardamom
20g Fresh mint leaves
20g Coriander leaves
40ml Ghee
8g Salt
1000ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the mutton pieces thoroughly under cold water and pat dry. Score the meat lightly with a knife to help flavours penetrate.
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In a large heavy-bottomed pot, heat ghee over medium heat. Add whole spices — cloves, cinnamon, cardamom, and black peppercorns — and fry for 30 seconds until fragrant.
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Add roughly chopped onions and slit green chillies. Sauté over medium heat for 8–10 minutes until the onions turn soft and translucent.
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Add crushed ginger and garlic. Cook for another 3 minutes, stirring continuously.
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Add the mutton pieces and sear on high heat for 5–6 minutes, turning to brown all sides evenly.
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Pour in 1 litre of water and bring to a vigorous boil. Skim off any foam that rises to the surface.
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Reduce heat to low, cover the pot, and simmer for 35–40 minutes until the mutton is completely tender and the broth is flavourful.
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Add salt and half the mint leaves. Stir and taste, adjusting seasoning as needed.
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The broth should be clear and lightly spiced — Marag is a delicate soup, not a thick curry.
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Ladle into bowls and garnish generously with fresh coriander and remaining mint leaves.
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Serve hot as a starter or alongside sheermal or naan.
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Chef's Tips
Use bone-in mutton pieces — the marrow enriches the broth and gives Marag its characteristic depth of flavour.
Do not add tomatoes or turmeric; Marag is intentionally a pale, clear broth that relies on whole spices and fresh herbs.
Slow simmering is key — rushing the cooking will result in tough meat and a thin, flavourless broth.
Marag is traditionally served at Hyderabadi weddings as a starter; pair it with warqi paratha or sheermal for an authentic experience.
About This Dish
Marag is a traditional non-vegetarian dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use bone-in mutton pieces — the marrow enriches the broth and gives Marag its characteristic depth of flavour. - Do not add tomatoes or turmeric; Marag is intentionally a pale, clear broth that relies on whole spices and fresh herbs. - Slow simmering is key — rushing the cooking will result in tough meat and a thin, flavourless broth. - Marag is traditionally served at Hyderabadi weddings as a starter; pair it with warqi paratha or sheermal for an authentic experience.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium