Hyderabadi Marag Soup / Mutton Soup/Fall soups

        Light the fire, throw on a sweater and make a pot of soup, coz there is no better comfort food in Fall than a steamy bowl of hot delicious spicy soup or stew.
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Our temps have nosedived into the 30’s today, frigid outdoors & the only way to beat the cold would be having a hot bowl of soup. 

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The Hyderabadi Marag soup or stew is a rich& spicy soup/stew generally served at weddings or during the month of Ramadan to break the fast in the southern city of India,Hyderabad, which is famous for it’s princely influence of the Nizam’s in it’s cuisine. Thus begins the soup season in our home.

 

    There is no better comfort food to warm your belly than a yummy Fall soup ,along with the crispy cool air, the crunchy colored leaves beneath your feet, chunky scarves, rain boots, pumpkin muffins and  apple cider that scream Fall  and this one fits the description perfectly.
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Ingredients
  • 1 pound of mutton attached to bones.
  • 2 tbsp oil
  • 1 cinnamon stick
  • 3-4 cloves
  • 2 cardamoms
  • 5-6 black pepper corns
  • 1 large onion sliced fine
  • salt to taste
  • 1 tbsp ginger garlic paste
  • 8 green chilli paste
Paste For The Soup:
  • 1 tbsp desiccated coconut dry roasted
  • 5-6 cashew  dry roasted
  • 3-4 pistachios
  • 2 tbsp fresh coriander leaves
Other ingredients:
  • 2 tbsp yogurt
  • 3 tbsp milk
  • 1 tbsp mint leaves
  • 1 tbsp coriander leaves
  • 1 tsp garam masala powder
  • 1 tsp roasted coriander seeds powder
  • 1 tsp cumin seeds powder
  • 1 tsp black pepper powder
  • 1 tbsp cream
Method :
  1. In a pressure cooker, add oil and warm it.To this add  cinnamon, cloves, cardamoms, black pepper corns and roast till the aromas emerge .
  2. Next, saute sliced onions till translucent
  3. Add ginger garlic paste to the above & keep stirring for a few minutes.
  4. Add mutton pieces and stir  until color of mutton changes.
  5. Add salt as per taste, add green chiili paste into it, mix  and cook well.
  6. Allow it to cook for few minutes, then add three cups of water to the above & stir it well.
  7. Pressure cook the mutton until it is tender.
  8. Add beaten yogurt and milk, gently once the mutton cools a bit & you are able to open the pressure cooker.
  9. Blend roasted dry coconut, cashews, pistachios,  into a fine powder, along with the coriander leaves  and make a fine paste by adding little water.
  10. Add this blended paste into the cooked mutton stew/soup.
  11. Allow it to cook for few minutes until oil separates from the sides of the vessel.
  12. Now add coriander leaves, mint leaves,  garam masala powder,  coriander powder, cumin  powder and black pepper powder to the soup and stir well allowing it to mix uniformly to enrich the flavors.
  13. Add salt to taste.
  14. Allow the soup to boil, switch off the heat & serve hot in a bowl as a soup or as an accompaniment with Indian flat breads.

You will never complain of the cold weather after that! Thus begins the first of our soups for this Fall season, more to come, watch this space 🙂

 

Another version of the Hyderabadi Marag soup recipe using coconut milk, published earlier is in the link below:

https://stirringmyspicysoul.com/2017/10/01/hyderabadi-marag-soupspicy-south-indian-mutton-soup/

More soup recipes of mine published earlier are in the links below:

https://stirringmyspicysoul.com/2013/12/05/spinach-cream-soup/

https://stirringmyspicysoul.com/2015/09/12/broccoli-cheese-soup/

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