Marag (mutton soup)

Ingredients

• 500 g mutton with bone (ribs or shoulder), small pieces
• 2 tbsp ghee
• Whole spices: 4 cloves, 4 green cardamoms, 1 stick cinnamon, 1 tsp black peppercorns
• 1 onion, sliced
• 1 tbsp ginger-garlic paste
• 3 green chillies
• ¼ cup cashews, soaked and ground to a paste
• ½ cup curd, whisked
• ½ tsp white pepper powder
• Mint, coriander and lemon to serve; salt to taste

Method

1. Heat ghee, add the whole spices and onion and fry until light golden.
2. Add ginger-garlic paste, green chillies and the mutton. Fry for 5 minutes.
3. Add 6 cups water and salt. Simmer covered, or pressure-cook, until the meat is falling off the bone.
4. Lower the heat and stir in the whisked curd and cashew paste. Simmer for 10 minutes without boiling hard.
5. Add white pepper and adjust the salt. Serve hot with mint, coriander and lemon.