Hyderabadi Marag ( Meat Soup)

Ingredients for 5 to 6 servings:

Mutton (big pieces with bones) : 1 Kg
Chopped Onions : 6
Ginger Garlic Paste : 1 ½ Tablespoon
Turmeric Powder : 1 Teaspoon
Black Pepper Powder : 2 ½ Teaspoons
Garam Masala : 1 Teaspoon
Salt : 4 Teaspoons
Cooking Oil : 5 Tablespoons
Mint Leaves: 1 bunch
Chopped coriander : 1 bunch
Almonds paste– ½ cup
Cashews paste – ½ cup
Milk -- ½ cup

Procedure:

- In a cooking saucepan, add oil. When the oil is hot, add chopped onions. Stir till it turns golden brown. Add ginger garlic paste. Stir well and add turmeric powder,2 teaspoons black pepper powder, garam masala, 1 taspoon salt, mutton (big pieces), water. Add ½ bunch of chopped mint and coriander leaves. Pressure cook for 5 whistles on medium flame 0r cook it for 1 hour on medium flame.

- Take the lid out , cook well till the water gets dry. Keep stirring in between till it leaves the oil.
Add the grinded paste of half cup of almonds, half cup of cashews.
Add one and a half liters of water and half cup of milk,half spoon of black pepper powder add 2 teapoons of salt, ½ bunch chopped mintand coriander leaves.

Cook on medium flame for 15 minutes till it comes to boil and then simmer for 15 minutes.

Serve with Naan  or Heart shape Naan.

Hyderabadi Mutton Pasindey ka Salan

Ingredients:

Boneless mutton (medium size pieces) : 400 grams
Ginger/Garlic Paste : 2 tablespoon
Salt: 2 teaspoon
Turmeric Powder(Haldi) : ½ teaspoon
Youghurt : 4 cups
Mint leaves : 1 ½ bunch
Coriander (chopped) : 1 ½ bunch
Dry coconut (sliced) :  1 ½ cup
Peanuts:  1/2 cup
Charoli (chironji) : 30 grams
Onions chopped : 2 medium
Cooking Oil :7 tablespoons
Garam masala powder: ½ teaspoon
Kabab Chini powder : 2 teaspoon
Lemon juice        : Half lemon

Procedure:

- In an empty pan, add mutton, ginger garlic paste, salt, turmeric powder, curd, 1/2 bunch mint leaves, 1/2 bunch chopped coriander, mix well and keep it aside for marination for half an hour.

- In a frying pan, roast dry coconuts, peanuts and charoli or chirounji separately. Add one tablespoon of oil and sauté the onions till they turn brown. Grind all these into a fine paste.

- In a cooking saucepan, add 6 tablespoons of oil. Add the marinated mutton, stir well and close the lid.

- Cook for 20 minutes on medium flame, till the water gets dry and mutton gets semi tender.
Add the paste of roasted coconuts, peanuts, etc. and stir well. Keep stirring while closing the lid at times to prevent spluttering of the paste.
The paste should be cooked well till the raw smell disappears. Keep stirring for approximately 15 to 20 minutes.

- Add 2 cups of water, garam masala powde,½ bunch coriander chopped, ½ bunch mint leaves, juice of lemon,
half teaspoon salt and close the lid. Simmer for 10 to 15 minutes. Keep stirring in between to avoid garvy sticking to base of the pan or burning