Hyderabadi Margh (Mutton Soup)

Hyderabadi Margh originates from the royal cuisine of the Nizams of Hyderabad, who were known for their love of rich and flavorful dishes. A classic dish from the city of Nizams, Hyderabadi Margh is a delicious and flavorful mutton soup that's deeply rooted in the region's culinary traditions.

Ingredients:

• 1 kg mutton/lamb pieces
• 2 onions (finely chopped)
• ½ tsp turmeric powder
• Salt (to taste)
• 5-6 green chilies
• 8-10 peppercorns
• Whole spices (in spice infuser):
  • 4 cardamom pods
  • 4 cloves
  • ½ cinnamon stick
  • 4 cubeb
• 2 cups water
• Seasoning:
  • 2 Tbsp oil
  • 3-4 Tbsp pure ghee(clarified butter)
  • ½ tsp caraway seeds
  • 3 Tbsp ginger-garlic paste
  • ½ cup nut paste (Almond, cashew, pistachio, walnut roasted and grinded to paste) nuts can be skipped as per availability and choice.
  • ½ cup fresh cream(Malai from milk)
  • ½ tsp garam masala powder
  • Few saffron strands
• Consistency adjustment:
  
  • Potli ka masala(vertiver root,coriander seeds,bay leaf,dagad phool/stone flower,rose petals,sandalwood powder,black pepper,black cardamom, betel-leaf root(pan ki jad)) are spices which are boiled in water and this water is used to adjust consistency.
  • The herbal flavoured water is known to have numerous medicinal benefits and digestive properties. Hyderabadi khorma, Nihari ,Haleem and marag are usually adjusted with this rather than plain water.
  • ½ Packet potli ka masala in 3 glasses of water boiled to reduce to half.
• Garnish:
  • ½ lemon juice
  • Fresh coriander and mint

Preparation:

1. Pressure cook the mutton to get a flavorful broth with whole spices, onions, green chillies, peppercorns, salt , turmeric and water. Cook until soft and not too much to make the meat mushy. Until the meat is ready
2. In a large vessel on low to medium flame,heat oil and ghee, fry carway seeds and add ginger garlic paste immediately,fry until the raw smell fades. Add in the nut paste and roast until oils release. Add fresh cream and reduce the flame to simmer.
3. Now add the pressure cooked meat to the vessel. Allow to boil and flavors to combine. Sprinkle garam masala powder and saffron.
4. Finally add the flavorful water and lemon. Switch off the flame. Garnish with chopped coriander and mint and serve hot with Hyderabadi Naan.

Flavor Profile: Hyderabadi Margh is known for its

• Mild flavor, balanced between spices
• Rich, velvety texture with the cream and nuts
• Aromatic whole spices and herbs
• Tender, fall-apart mutton pieces

Serving Suggestions:

• Serve with naan
• Pair with Hyderabadi biryani for a complete meal.
• Enjoy as a comforting, warming soup during winters.

Tips and Secrets:

• Use high-quality mutton or lamb for the best flavor.
• Adjust spice levels to suit your taste.
• Add a pinch of saffron for added luxury and flavor.