Hyderabadi Marag

Ingredients

• 10 cashews
• 10 almonds
• 1 cup milk
• 5 tbsp ghee
• 2 tbsp ginger garlic paste
• 2 small cinnamon sticks
• 3 cardamom pods
• 1 tsp whole black peppercorns
• 1 tsp kabab chini
• 3 cloves
• 1 tsp shahzeera
• 4 chopped green chillies
• 1/2 sliced onion
• 650 gm medium cut lamb/mutton (bone-in)
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 cup plain yoghurt
• 3 cups water
• Cashew and almond paste
• 3 cups water
• Pinch of saffron
• 1.5 tsp black pepper powder
• 1 tsp garam masala powder
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 1/2 cup heavy cream

Instructions

1. Soak 10 cashews and 10 almonds in 1 cup of milk for 30 minutes. Grind into a paste and set aside.
2. In a pot, heat 5 tbsp ghee. Add ginger garlic paste, cinnamon sticks, cardamom pods, whole black peppercorns, kabab chini, cloves, and shahzeera. Sauté for 2-3 minutes.
3. Add chopped green chillies and sauté for a few minutes.
4. Add sliced onion and cook for 3 minutes. Then add the lamb/mutton.
5. Add turmeric powder, salt to taste, and plain yoghurt. Add 3 cups of water. If using a pressure cooker, let it whistle 3-4 times, then simmer for 15 minutes, or until the meat is tender. If slow cooking, cook until tender.
6. Add the cashew and almond paste. Add 3 cups of water and bring to a boil.
7. Add saffron, black pepper powder, garam masala powder, chopped mint, chopped cilantro, and heavy cream.
8. Cook for 15 minutes on medium to low flame.
9. Serve with soft naan.