Marag is a spicy mutton thin soup served as a starter in India. It is prepared from tender mutton with bone.I got this recipe over the internet.But my mom prepares in a different way, will post that recipe in next post soon.

  • 1/2 kg Mutton pieces with bones
  • 2 Onions-chopped
  • 1 1/2 tbsp Ginger and Garlic Paste
  • 2 tsp Black Pepper Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala powder
  • 3 tsp Salt or as per taste
  • 1 bunch Coriander and Mint Leaves-chopped
  • 1/2 cup Almonds
  • 1/2 cup Cashews
  • 1/2 cup Pistachios
  • Cooking Oil
  • In a cooking saucepan, add oil. When the oil is hot, add chopped onions. Stir till golden brown. Add ginger and garlic paste and stir well.
  • Add turmeric powder,black pepper powder, garam masala powder, 1 tsp salt, mutton (big pieces), water and coriander and mint leaves.
  • Pressure cook for 4 whistles on medium flame, approximately for 10 minutes.
  • Take out the lid, cook well till the water gets dry. Keep stirring in between till it leaves the oil.
  • Add the grinded paste of almonds,cashews and pistachios.
  • Add one and a half liters of water, add 2 tsp of salt, chopped coriander and mint leaves and black pepper powder.
  • Cook on medium flame for 10 minutes till it comes to boil and then simmer for 20 minutes.
  • You can add more water depending on required consistency.I kept a bit thick.

Marag is ready, serve with naan or roti.