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Hyderabadi marag: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
The ingredients | The ingredients include those locally available such as mutton with bone, onions, cashew nuts, curd, coconut powder, boiled milk, cream, ginger-garlic paste, salt, [[cardamom]], [[cinnamon]], cloves, black pepper powder, green chillies, etc. | ||
==See also== | ==See also== | ||
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{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
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Latest revision as of 14:52, 13 June 2021
 Marag | |
| Alternative names | Mutton stew |
|---|---|
| Place of origin | India |
| Region or state | Telangana |
| Main ingredients | Mutton with bones, Indian spices |
Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone.[1][2] It is thin soup.[3] The soup has become one of the starters at Hyderabadi weddings.
Ingredients[edit]
The ingredients include those locally available such as mutton with bone, onions, cashew nuts, curd, coconut powder, boiled milk, cream, ginger-garlic paste, salt, cardamom, cinnamon, cloves, black pepper powder, green chillies, etc.
See also[edit]
References[edit]
- ↑ Sajjad Shahid. "Biryani, Haleem & more on Hyderabad's menu". The Times of India. Archived from the original on 6 November 2012. Retrieved 3 February 2012.
- ↑ "US Consul General floored by 'Arabi daf'". The Hindu. 1 December 2010. Archived from the original on 19 January 2011. Retrieved 3 February 2012.
- ↑ Bilquis Jehan Khan. "A Song of Hyderabad". thefridaytimes.com. Archived from the original on 22 February 2014. Retrieved 28 January 2012.
External links[edit]
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