Traditional Hyderabadi Marag

Ingredients

• Oil (2 tablespoons)
• Onions (2, finely chopped)
• Green chilies (2, slit)
• Ginger garlic paste (2 teaspoons)
• Mutton (500g, bone-in pieces)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (2 teaspoons)
• Garam masala powder (1 teaspoon)
• Black pepper powder (1 teaspoon)
• Salt (to taste)
• Almonds (1/4 cup, soaked and ground into a paste)
• Fresh cream (1/2 cup)
• Coriander leaves (2 tablespoons, finely chopped)

Instructions

1. Heat the oil in a large pan and add the chopped onions and slit green chilies. Sauté until the onions turn a golden brown hue.
2. Add the ginger garlic paste to the pan and sauté for a few more minutes until the raw aroma fades away.
3. Introduce the mutton pieces to the pan and sear on high heat for about 10 minutes, ensuring all pieces are well browned.
4. Stir in the turmeric powder, coriander powder, garam masala powder, black pepper powder, and salt. Mix thoroughly to coat the mutton pieces evenly with the spices and cook for another 10 minutes.
5. Pour in enough water to submerge the mutton and reduce the heat to low. Cover the pan and allow the mutton to simmer until it is tender and cooked through.
6. Blend the soaked almonds into a smooth paste and add this along with the fresh cream to the pan. Stir well and let it simmer for another 10 minutes.
7. Finally, garnish with chopped coriander leaves and give it a quick stir. Serve your Hyderabadi Marag hot, ideally paired with naan or rice for a complete meal.