hyderabadi marag

Ingredients

• 0 to taste salt
• 10 whole cashews
• 10 whole almonds
• 1 cup milk (for soaking)
• 5 tbsp ghee
• 2 tbsp ginger garlic paste
• 2 whole small cinnamon sticks
• 3 whole cardamom pods
• 1 tsp whole black peppercorns
• 1 tsp kabab chini
• 3 clove cloves
• 1 tsp shahi zeera
• 4 whole green chilies, chopped
• 0.5 whole onion, sliced
• 650 g lamb or mutton (bone-in), medium pieces
• 0.25 tsp turmeric powder
• 0.5 cup plain yogurt
• 6 cup water, divided
• 0 as needed saffron
• 1.5 tsp black pepper powder
• 1 tsp garam masala powder
• 0.25 cup chopped mint
• 0.25 cup chopped cilantro
• 0.5 cup heavy cream

Instructions

1. 1

   Soak the cashews and almonds in 1 cup milk for 30 minutes. Blend into a smooth paste and set aside.

2. 2

   Heat the ghee in a large pot. Add the ginger garlic paste, cinnamon sticks, cardamom pods, whole black peppercorns, kabab chini, cloves, and shahzeera. Sauté for 2–3 minutes until fragrant.

3. 3

   Add the chopped green chilies and cook for another 1–2 minutes.

4. 4

   Add the sliced onion and cook for about 3 minutes. Add the lamb or mutton and stir well.

5. 5

   Add the turmeric, salt, yogurt, and 3 cups water. Cover and cook until the meat is tender. If using a pressure cooker, cook for 3–4 whistles, then simmer for 15 minutes. Check the meat and cook longer if needed.

6. 6

   Once the meat is tender, stir in the cashew and almond paste along with the remaining 3 cups water. Bring to a gentle boil.

7. 7

   Add the saffron, black pepper powder, garam masala, mint, cilantro, and heavy cream. Mix well.

8. 8

   Simmer on medium-low heat for 15 minutes, stirring occasionally.

9. 9

   Serve hot with soft naan.