Hyderabadi Marag – 105-Minute Recipe
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
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Ingredients
- 5 tbsp ghee
- 2 tbsp ginger garlic paste
- 2 pieces cinnamon sticks
- 3 pieces cardamom pods
- 1 tsp black peppercorns
- 1 tsp sugar
- 3 pieces cloves
- 1 tsp saffron
- 4 pieces green chillies
- 1/2 piece onion
- 1 2/5 lb lamb
- 1/4 tsp turmeric powder
- salt, to taste
- 1/2 cup plain yoghurt
- 3 cups water
- 3 cups 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 pieces cashews
- 10 pieces almonds
- 1 cup milk
Instructions
- 1Soak 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.
- 2Heat 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.
- 3Add the 4 chopped green chillies and sauté for another minute.
- 4Add ½ sliced onion and cook, stirring occasionally, for about 3 minutes until the onion softens.
- 5Stir in the 650 g medium‑cut bone‑in lamb pieces and brown lightly for 2 minutes.
- 6Add 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.
- 7Stir 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.
- 8Add 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.
- 9Continue cooking on medium‑low heat for 15 minutes, stirring occasionally, until the gravy thickens and coats the meat.
- 10Taste 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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Cooking context
1 hr 45 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 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.