Hyderabadi marag

Method

1. 1

   Step 1

   Heat the ghee (opens in a new tab) in a pressure cooker (opens in a new tab) or heavy pot, add the whole spices and let them crackle, then fry the onion (opens in a new tab) until soft and pale golden.

   • 8 min
   • medium heat
   • Pressure cooker (opens in a new tab)
2. 2

   Step 2

   Add the mutton (opens in a new tab), ginger, garlic (opens in a new tab) and green chillies and sear, stirring, until the meat loses its raw colour.

   • 7 min
   • medium-high heat

   Food safety: Wash hands and surfaces after handling raw meat.

   

3. 3

   Step 3

   Add the pepper (opens in a new tab), salt and water. Pressure-cook for about 30 minutes (or simmer, covered, for 1½–2 hours) until the meat is very tender.

   • 35 min
   • medium heat
4. 4

   Step 4

   Release the pressure. Take a ladle of hot broth, whisk it into the yogurt (opens in a new tab) to temper it, then stir the yogurt and cashew (opens in a new tab) paste into the pot over low heat.

   • 3 min
   • low heat

   Tempering the yogurt with hot broth first stops it from splitting.

   

5. 5

   Step 5

   Simmer gently for 10 minutes, stirring often, until slightly thickened. Add the cream, if using, and adjust salt.

   • 10 min
   • low heat
6. 6

   Step 6

   Finish with lemon juice (opens in a new tab), mint (opens in a new tab) and coriander and serve hot with the meat in the soup.