hyderabadi marag

Ingredients

• 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
• 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. 01

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

2. 02

   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. 03

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

4. 04

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

5. 05

   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. 06

   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. 07

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

8. 08

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

9. 09

   Serve hot with soft naan.