Hyderabadi Mutton Marag

Thanks to my friend for sharing the recipe with me. Whenever She cooks this she used to send it for dinner and we used to have it with parotta. It tastes so delicious. She used to insist me to try this recipe often as it is so simple and tasty too. Then I started trying this recipe and it came out well. Try this recipe and have it with roti, naan or paratha. This marag is like a thick soup and it has a rich taste. Use tender mutton with bones and fat this would give a nice taste to the dish.

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Let’s see how to cook it.

Preparation Time : 20 mins

Cooking Time : 45 mins

Serves – 4


Oil – 2 tbsp

Onion – 1 (medium sized,thinly sliced)

Mutton – 300g

Ginger garlic paste – 1.5 tbsp

Salt to taste

Pepper powder – 1/2 tbsp

Ghee – 2-3 tbsp

Peppercorns – 1 tsp

Coriander leaves – a few

Mint leaves – a few

For Grinding

Cashews – 8

Almonds – 8

Pistachios – 8

Cardamom – 3

Coriander leaves – a few

Green chillies – 4


1.Heat oil in a pressure cooker. Add the sliced onions. Saute them to translucent. Then add the cleaned mutton pieces. Mix well. Add ginger-garlic paste. Saute until the raw smell leaves. Add salt and pepper powder. Mix them well with the mutton.

2. Add 1 cup of water to the mutton and pressure cook until the mutton gets soft and tender.

3. Soak cashews,almonds and pista in water for alteast 20 mins.Then remove the skin of almonds and pistas.Add the soaked nuts to a blender along with green chillies,cardamom and few coriander leaves.Grind them to a smooth paste adding water.

4. Heat ghee or oil in a pan. Then add the ground paste. I have rinsed the blender jar with 1/2 cup of water and also added it to the pan. Allow it to cook for 2 to 3 minutes in low flame until it begins to bubble out. Then add the cooked mutton along with the stock. Add peppercorns and 2 cups of water Mix well. Cover and cook in low flame for 10 minutes. Switch off the flame and add chopped coriander leaves, mint leaves.

Serve hot with Roti,Parotta,naan or chapathi.

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