Name: Hyderabadi Marag Recipe (Hyderabadi Mutton Stew) recipe by Uzma Khan at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 kg mutton; 4 green cardamom; 4 to 5 cloves; 1 cinnamon sticks; 6 to 8 kabab chini; 2 dagad phool; 8 to 10 black pepper seeds; 1 cup curd; 3 to 4 green chillies; 50 gram almond; 50 gram cashew nuts; 1/2 cup ghee or vegetable oil; 5 onion sliced; 1 tsp ginger paste; 1 tsp garlic paste; 1 and 1/2 tsp black pepper powder; 1/2 tsp turmeric powder; 1/2 cup mint leaves (devide in half ); 3/4 cup corriender leaves (devide in half); Salt as per taste; Water as required

Ingredients Serving: 4

1/2 kg mutton
4 green cardamom
4 to 5 cloves
1 cinnamon sticks
6 to 8 kabab chini
2 dagad phool
8 to 10 black pepper seeds
1 cup curd
3 to 4 green chillies
50 gram almond
50 gram cashew nuts
1/2 cup ghee or vegetable oil
5 onion sliced
1 tsp ginger paste
1 tsp garlic paste
1 and 1/2 tsp black pepper powder
1/2 tsp turmeric powder
1/2 cup mint leaves (devide in half )
3/4 cup corriender leaves (devide in half)
Salt as per taste
Water as required

Instructions

Take cardamom,cloves,black pepper, cinnamon,kabab chini,dahad phool in grinder and coarsaly dry grind it and keep aside it
Now take almond, cashews,green chillies and curd in blender jar and make fine smooth paste of it
Heat ghee or vegetable oil in a pressure cooker and add sliced onion for fry
When it's transparent in colour,add ginger and garlic paste in it and stir
Now add turmeric powder,dry ground garam masala and stir
Now add mutton and salt in and stir it
Add half mint and corriender leaves in and mix for 2 minutes
Now add water in it and mix well
Close the lid of cooker to cook,cook it in low flame for 20 to 25 minutes or till mutton tender
When done open lid check it and roast the masala
When ghee seems side of the vessels add grind paste in it and mix
Mix it well and add required water ,black pepper powder and remaining mint and corriender leaves in it and keep to cook
once boil low the flame and close the lid and cook it again for 10 to 15 minutes
Adjust black pepper and salt according to taste
When done switch of gas.now Hyderabadi Marag or Hyderabadi Mutton Stew is ready to serve
Serve hot with chapati,bread or naan
Sprinkle some corriender and mint leaves and fried onion over the top at time to serve

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