Marag (mutton broth)
Marag is a traditional mutton broth prepared by simmering mutton with spices and vegetables, creating a flavorful and aromatic soup.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (bone-in pieces) | 800 | Grams |
| Onion (large, finely chopped) | 2 | Count |
| Tomato (medium, chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cinnamon Stick (whole) | 1 | Inch |
| Cardamom Pods (whole) | 4 | Count |
| Cloves (whole) | 4 | Count |
| Black Peppercorns (whole) | 1 | Tsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Water | 1.5 | Liters |
| Ghee | 2 | Tbsp |
| Fresh Coriander (chopped) | 1 | Bunch |
| Lemon (cut into wedges for serving) | 1 | Count |
Instructions
- Heat ghee in a large pot over medium heat. Add cinnamon stick, cardamom pods, cloves, black peppercorns, and cumin seeds. Sauté until fragrant.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes.
- Add chopped tomatoes and cook until they soften.
- Add mutton pieces and cook until they are browned on all sides.
- Stir in coriander powder, turmeric powder, and salt. Mix well.
- Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until mutton is tender.
- Adjust seasoning if necessary. Garnish with chopped fresh coriander.
- Serve hot with lemon wedges on the side.
Prep
- Thaw mutton in the refrigerator overnight if frozen.
Kitchen equipment
Large PotGrater