Mutton Marag


500 gms Mutton, with bones cut into curry cuts
Salt to Taste
3 Tbsp Ghee
1/2 cup Coriander Leaves
1/2 cup Mint Leaves
2 medium Onions, sliced
2-3 non-spicy Green Chillies, slit in half
1 Tbsp Ginger Garlic Paste

Whole Spices:
10 Black Peppercorns
1 inch Cinnamon Stick
2 Bay Leaves
1/2 Tsp Cumin
6 Green Cardamoms
5 Cloves

Powdered Spices:
1/2 Tsp Black Pepper Powder
1/2 Tsp Garam Masala Powder

For Paste:
50ml Milk
1 Tbsp Beaten Curd
10 Almonds and 10 Cashew Nuts, blanched for 2-3 minutes and skinned


In a pan, heat the Ghee on medium and fry half the onions till golden brown

Add the ginger garlic paste along with a sprinkling of water and fry well

Add the mutton with the whole spices and salt to taste and cook on low heat till the mutton turns brown

Then add 3/4 cup of water and mix everything well. Cook open till the water reduces

Once the water reduces to half, add the curd and mix well. Add 1.5 cups of water, cover and cook for 30 minutes on low heat

In the meantime, make a paste of the almonds, cashewnuts and milk

After 30 minutes, add the remaining onions over and directly close the lid without mixing. Cook for 5 minutes

After 35 minutes, the water would have reduced completely. Add 1.5 cups of hot water, mix well and again cover and cook for 5 minutes

When the water starts boiling, add a pinch of Turmeric powder and mix. Then cover and cook for 5 minutes again

Add the cashew and almond paste and mix well. Then add the coriander, mint and chillies, cover and cook for 20 minutes

Add the pepper powder and Garam masala and mix well

Check if the meat is cooked to your preference. It should be about falling off the bone, which is the best for this soup

Adjust consistency and quantity of the soup, by adding hot water as needed. Cover and cook for 5 minutes and then turn off the heat and serve!

By admin

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