How long does it take to make Hyderabadi Marag?

About 1 hour 15 minutes in total: 45 minutes of prep and 30 minutes of cooking.

How many servings does this Hyderabadi Marag recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Hyderabadi Marag recipe come from?

It was shared by noorbaqtiar on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Hyderabadi Marag – 75-Minute Recipe

Name: Hyderabadi Marag – 75-Minute Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 cashews; 10 almonds; 1 cup milk; 5 tbsp ghee; 2 tbsp ginger garlic paste; 2 cinnamon sticks; 3 cardamom pods; 1 tsp whole black peppercorns; 1 tsp kabab chini; 3 cloves; 1 tsp shahzeera; 4 green chillies; 0.5 onion; 650 g lamb; 0.25 tsp turmeric powder; to taste salt; 0.5 cup plain yoghurt; 6 cup water; 1 cup cashew and almond paste; a pinch saffron; 1.5 tsp black pepper powder; 1 tsp garam masala powder; 0.25 cup mint; 0.25 cup cilantro; 0.5 cup heavy cream

A fragrant Hyderabadi lamb stew thickened with a creamy cashew‑almond paste, bursting with aromatic spices and a hint of saffron. The rich, slow‑cooked broth pairs perfectly with soft naan for a comforting dinner.

Recipe by noorbaqtiar· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

45 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 4 servings.

Explore related saves

Dinner Hyderabadi Indian Spicy

Ingredients

10 cashews
10 almonds
1 cup milk
5 tbsp ghee
2 tbsp ginger garlic paste
2 cinnamon sticks
3 cardamom pods
1 tsp whole black peppercorns
1 tsp kabab chini
3 cloves
1 tsp shahzeera
4 green chillies
0.5 onion
1 2/5 lb lamb
1/4 tsp turmeric powder
to taste salt
1/2 cup plain yoghurt
6 cup water
1 cup cashew and almond paste
a pinch saffron
1 1/2 tsp black pepper powder
1 tsp garam masala powder
1/4 cup mint
1/4 cup cilantro
1/2 cup heavy cream

Instructions

1
Soak the cashews and almonds in the cup of milk for 30 minutes, then grind them into a smooth paste and set aside.
2
Heat the ghee in a large pot over medium heat. Add the ginger‑garlic paste, small cinnamon sticks, cardamom pods, whole black peppercorns, kabab chini, cloves, and shahzeera; sauté for 2–3 minutes until fragrant.
3
Add the chopped green chillies and continue to sauté for another minute.
4
Stir in the sliced onion and cook for about 3 minutes until it begins to soften.
5
Add the medium‑cut, bone‑in lamb pieces, turmeric powder, salt, plain yoghurt, and 3 cups of water. If using a pressure cooker, close the lid and cook until the cooker whistles 3–4 times, then simmer for 15 minutes until the meat is tender.
6
If using a regular pot, bring the mixture to a boil, then reduce to a gentle simmer, cover, and cook for 25–30 minutes until the lamb is tender.
7
Stir in the prepared cashew‑almond paste and the remaining 3 cups of water; bring the broth back to a boil.
8
Add the pinch of saffron, black pepper powder, garam masala, chopped mint, chopped cilantro, and heavy cream; mix well.
9
Reduce the heat to medium‑low and cook for an additional 15 minutes, stirring occasionally, until the sauce thickens to a rich, velvety consistency.
10
Taste and adjust seasoning if needed, then serve the hot Hyderabadi Marag with soft naan.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Nut paste preparation

Soak cashews and almonds in milk for 30 minutes, then grind into a smooth paste before cooking.

Spice sauté timing

Sauté whole spices for 2–3 minutes until fragrant before adding chillies and onion.

Pressure‑cooker shortcut

If using a pressure cooker, cook until it whistles 3–4 times then simmer 15 minutes for tender lamb.

Final thickening step

After adding the cashew‑almond paste and remaining water, simmer 15 minutes on medium‑low, stirring occasionally, until the sauce thickens.

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