Marag is one of those dishes that has a consistency somewhere between a stew and a soup. And it is super delicious on a cold night with a warm naan or on a night when you are trying to break a fast.
Mutton Marag (Bone in Lamb pieces in a yogurt and but based gravy)
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| Mutton Magas |
Ingredients:
- 2 lbs bone in lamb cut into about 2 inch pieces
- 3 tablespoons oil
- 1 medium onion sliced
- 1 tablespoon ginger garlic paste
- 1 cup plain yogurt lightly beatean
- 15 cashews and 12 almonds soaked in 1/3 cup milk
- 1 teaspoon salt (or more to taste)
- 2-3 green chillies ground to paste
- 1/2 teaspoon each of turmeric, black pepper
- 1 teaspoon garam masala
- 2 cardamom ,1 inch cinnamon bark, 4 cloves
Wash the meat multiple times and set aside.
In a cooker heat the oil and add all the whole spices and fry for 30 seconds. Add the onions and fry until they start getting brown. Add ginger garlic paste and fry for a minute. Add the meat and fry on high flame for 5 minutes. Add 2 cups of water salt and turmeric and cook for 4-5 whistles.
Let all the steam escape and reduce the heat and add the beaten yogurt.
Grind the nuts with the milk and add it to the pot. Add the ground green chillies and black peppers.
Let all the steam escape and reduce the heat and add the beaten yogurt.
Grind the nuts with the milk and add it to the pot. Add the ground green chillies and black peppers.
Simmer for 30 minutes. Add more water if you want it more soupy. Enjoy with naan
