Marag (Spicy Lamb soup)

Bismillahir Rahmanir Raheem

Marag is a spicy, tender lamb meat soup served as a starter at most traditional Hyderabadi weddings. It is very rich soup that is thin and runny with succulent  pieces of meat with bone in.We can recreate it in a modern kitchen using a pressure cooker in far less time than the traditional ways. Here's how I made mine:)


Lamb meat-1 lb
Ginger-garlic paste-1 tsp
Black pepper corns -6-8
Turmeric powder-1 tsp
Cilantro-1/2 cup, washed and chopped
Mint leaves-1/2 cup washed and chopped
Salt- to taste
Onions- 1/2 finely chopped
Cinnamon-4  pieces
Milk -1 cup
Oil 1 tbs
Water 6 cups


1.Pressure cook lamb with ginger-garlic paste,salt, turmeric powder, mint, cilantro, pepper corns and water until the meat gets cooked and turns soft and  tender.

2. Turn off the stove and let the pressure settle down.

3.Remove the lid and add the  milk and set aside.

4.  In a pan, pour oil and fry onions on medium heat until they turn golden brown.

5. Add the whole spices( cardamom, cinnamon sticks and cloves) and fry for a brief minute.

6. Pour the fried onions on the soup and bring it to a boil.

7. Transfer to a serving bowl and serve hot.

8. Enjoy!

1 comment:

  1. That is one soup that is hearty and comforting! I keep thinking i need to branch out into other spices like here and make things that are familiar, like here.


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