Hyderabadi Marag recipe

Mutton with bones - 2 lbs Clarified butter (pure ghee) - 2 tbsp 
Oil - 4 tbsp
Onions - 1 Medium to Large chopped
Ginger garlic paste - 1.5 tsp
Pepper powder - 3/4 tsp ( from the box)
Pepper powder from crusher - 1/2 tsp
Salt - 1.5 tsp
Water - 1 cup


Almonds - 75 gms ( 12 pieces) ( make a thin paste of almond and cashew with some milk )
Cashew - 75 gms (12 pieces)
Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Slit green chilies - 3 slits ( medium ones)
Curd - 2-3 tbsp
Cream - 100 ml / 1/2 cup
Turmeric - 1/2 tsp
Garam masala powder - 1 tsp Salt - 1 tsp Water 5 cups

Lemon juice - 2 tbsp juice Dry Garam masala : Bay leaf - 2 peppercorn - 1/2 tsp Shahizeera - 1 tsp Cinnamon sticks - 1 big ( break into 2 pieces) Cloves - 5 Green cardamom pods - 4

Method :

1. Heat oil and ghee in a wide cooker pan
2. Now add onion and fry till light brown
3. Now add dry garam masalas n fry for a min
4. Now add mutton and fry till light brown
5. Now add ginger garlic paste n mix well
6. Now add pepper powder and salt n mix well and cook for few mins
7. Now add 1 cup water and give 6-7 whistles
8. Once pressure is released, open the lid and mix well
9. Now add almond cashew paste, curd, cream, coriander leaves, mint leaves, and green chili
10. Now mix well
11. Now add garam masala and salt and mix well
12. Now add 3 cups of water and cook for 15 mins in medium flame.
13. Switch off the flame and add lemon juice Serve hot.