Hyderabadi Marag – 75-Minute Recipe
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
Cook Time
Servings
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
- 1/2 onion
- 1 2/5 lb lamb
- 1/4 tsp turmeric powder
- salt, to taste
- 1/2 cup plain yoghurt
- 6 cups 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
- 1Soak the cashews and almonds in the cup of milk for 30 minutes, then grind them into a smooth paste and set aside.
- 2Heat 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.
- 3Add the chopped green chillies and continue to sauté for another minute.
- 4Stir in the sliced onion and cook for about 3 minutes until it begins to soften.
- 5Add 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.
- 6If 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.
- 7Stir in the prepared cashew‑almond paste and the remaining 3 cups of water; bring the broth back to a boil.
- 8Add the pinch of saffron, black pepper powder, garam masala, chopped mint, chopped cilantro, and heavy cream; mix well.
- 9Reduce the heat to medium‑low and cook for an additional 15 minutes, stirring occasionally, until the sauce thickens to a rich, velvety consistency.
- 10Taste 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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Cooking context
1 hr 15 min estimated total time for 4 servings.
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Frequently asked questions
- 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.