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 chilly evening calls for a warm bowl of mutton, especially with some crusty bread on the side. After all, what more could you need? This Hyderabadi delicacy is a rich broth infused with nutty, garlicky flavors as the mutton is cooked until it’s wonderfully tender and falls right off the bone.
What really makes this dish stand out is the way it is prepared; it’s pressure-cooked for tenderness, then slow-cooked for deep, layered flavors. A blend of almonds and cashews gives the broth a silky texture, while whole spices bring classic warmth. Traditionally served as a starter at weddings and parties, Mutton Marag is comfort food at its best.
Pair it with naan, tandoori roti, or even just a part of it crusty bread to soak up every last drop of that deliciously flavorful liquid.
Go to section: Hyderabadi Mutton Marag
Summary of Dele Marag Ingredients
- Mutton on the bone: The marrow infuses the broth with richness. You can use boneless mutton, but I highly recommend bone-in pieces for the best flavor
- Whole spices: Cinnamon, cardamom, cloves and bay leaves create complex flavors
- Nut paste: Almond and cashew paste for a silky and creamy texture
- Plants: Coriander and mint for freshness
- Lemon: A final squeeze adds shine and color
Frequently asked questions
Mutton marag is traditionally eaten on its own, but you can pair it with naan, tandoori roti or crusty bread.
Yes, but reduce the cooking time as chicken cooks much faster than mutton
Traditionally, this is a meaty soup, but you can add carrots, potatoes, or even bottle gourd for extra texture and flavor.
“Marag” comes from Arabic, meaning “shoulder” or “worry”. This dish has Mughal influences and is a popular starter in Hyderabadi cuisine.
Richa’s top tips
- Use bone-in mutton. This is the secret to achieving a rice soup with more flavor
- Pressure cooking is the fastest way to get this soup on the table. It significantly reduces cooking and gives mutton that is very tender and perfectly cooked
- Don’t skip the last slow simmer. It helps develop the full depth of flavor
- Do not rush the onions. Saute the onions until they turn light brown. This gives the marag a nice depth of flavor without making the broth too dark.
- Adjust the consistency to your liking. Marag is meant to have a light and runny consistency. If it gets too thick, just add a little hot water and adjust the seasoning before serving.
Storage tips
- Refrigerator: Allow the mutton gravy to cool completely before transferring to an airtight container. Leave in the fridge until 3 days.
- Freezer: Marag freezes well. Store in freezer safe containers in individual portions and freeze until 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Heat gently on stove until piping hot. If the marag has thickened in the refrigerator, add a little water while heating and adjust the seasoning if necessary.
- Ahead tip: The flavors develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.
Ideas for service
- Serve marag with mutton hot as a soup or light main coursewith plenty of fragrant gravy and tender chunks of mutton in each bowl.
- Pair it with naanroomali roti, or foretold to soak up the rich, nutty liquid.
- For a more substantial meal, serve together steamed basmati rice OR jeera rice.
- One side of sliced onions, lemon wedges and green chilies works nicely if you enjoy a little extra cool and heat.
Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich juice, tender flesh and aromatic spices, it is sure to become a favorite in your kitchen!
Have you tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Marag Deleje! 🍲✨
Watch the video of the recipe for making marag with lamb
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Heat ghee in a pressure cooker, add whole spices, fry for one minute on low heat, add onions, fry for 3-4 minutes on medium heat until they turn light brown. Add green chillies, ginger garlic paste along with 2 tbsp water and fry for 2 minutes.
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Add the mutton and 1 teaspoon of salt and sauté for 5-6 minutes until the mutton is fragrant and lightly golden.
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Add 2 tablespoons of coriander leaves, 1 ½ cups 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, the mutton should be cooked until tender, but the meat should not fall off the bone as it may become too soft.
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Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoons salt, almond and cashew paste, lemon juice, remaining 2 tablespoons coriander leaves, mint leaves, remaining 2 ½ cups water and mix well. Boil for 20 minutes and serve.
- Bone-in mutton is best for this recipe as the bones and marrow add a rich flavor to the soup.
- Water is added with ginger garlic paste to avoid burning it.
- Pressure cooking helps it cook faster versus cooking in a pot, which can take twice as long depending on the mutton.
Calories: 528kcal, Carbohydrates: 16g, Protein: 23g, Fat: 41g, Saturated fat: 18g, Polyunsaturated fat: 4g, Monounsaturated fats: 17g, Cholesterol: 110mg, Sodium: 1479mg, Potassium: 482mg, Fiber: 4g, Sugar: 7g, Vitamin A: 145was, Vitamin C: 10mg, Calcium: 89mg, Iron: 3mg
This article was researched and written by Harita Odedra.