How long does it take to make Hyderabadi Marag?

About 1 hour 45 minutes in total: 45 minutes of prep and 1 hour 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 – 105-Minute Recipe

Name: Hyderabadi Marag – 105-Minute Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 10 piece cashews; 10 piece almonds; 1 cup milk; 5 tbsp ghee; 2 tbsp ginger garlic paste; 2 piece cinnamon sticks; 3 piece cardamom pods; 1 tsp black peppercorns; 1 tsp sugar; 3 piece cloves; 1 tsp saffron; 4 piece green chillies; 0.5 piece onion; 650 g lamb; 0.25 tsp turmeric powder; to taste salt; 0.5 cup plain yoghurt; 3 cup water; 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 enriched with a creamy cashew‑almond paste, aromatic spices, and a splash of saffron. The slow‑cooked meat melds with the nutty sauce for a comforting, richly flavored dish perfect for family dinners.

Recipe by noorbaqtiar· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

45 min

Cook Time

1 hr

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 45 min estimated total time for 4 servings.

Explore related saves

Dinner Hyderabadi Indian Lamb

Ingredients

5 tbsp ghee
2 tbsp ginger garlic paste
2 piece cinnamon sticks
3 piece cardamom pods
1 tsp black peppercorns
1 tsp sugar
3 piece cloves
1 tsp saffron
4 piece green chillies
0.5 piece onion
1 2/5 lb lamb
1/4 tsp turmeric powder
to taste salt
1/2 cup plain yoghurt
3 cup water
3 cup water
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

Cashew Almond Paste

10 piece cashews
10 piece almonds
1 cup milk

Instructions

1
Soak 10 cashews and 10 almonds in 1 cup of milk for 30 minutes; then grind the soaked nuts with the milk into a smooth paste and set aside.
2
Heat 5 tbsp ghee in a large pot over medium heat. Add 2 tbsp ginger‑garlic paste, 2 small cinnamon sticks, 3 cardamom pods, 1 tsp whole black peppercorns, 1 tsp sugar, 3 cloves, and 1 tsp saffron; sauté for 2–3 minutes until fragrant.
3
Add the 4 chopped green chillies and sauté for another minute.
4
Add ½ sliced onion and cook, stirring occasionally, for about 3 minutes until the onion softens.
5
Stir in the 650 g medium‑cut bone‑in lamb pieces and brown lightly for 2 minutes.
6
Add ¼ tsp turmeric powder, salt to taste, ½ cup plain yoghurt, and 3 cups water (first batch). Bring to a boil, then reduce to a simmer. If using a pressure cooker, close the lid and cook until it whistles 3–4 times, then simmer for 15 minutes; otherwise, simmer uncovered for about 45 minutes, checking for tenderness and cooking longer if needed.
7
Stir in the prepared cashew‑almond paste and the second batch of 3 cups water. Bring the mixture back to a boil, then reduce to a gentle simmer.
8
Add a pinch of saffron, 1.5 tsp black pepper powder, 1 tsp garam masala, ¼ cup chopped mint, ¼ cup chopped cilantro, and ½ cup heavy cream. Mix well.
9
Continue cooking on medium‑low heat for 15 minutes, stirring occasionally, until the gravy thickens and coats the meat.
10
Taste and adjust seasoning if necessary, 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.

Soak nuts before grinding

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

Brown the lamb briefly

Stir the lamb pieces and brown lightly for about 2 minutes before adding liquids.

Pressure‑cooker option

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

Stir during final thickening

Stir occasionally in the last 15‑minute simmer.

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