I have been a bit under the weather and was craving something warm and comforting. Mustered up the strength to make a mildly Spiced Mutton Soup (Maragh). This is a simplified version of (a richer) Hyderabadi delicacy... a lighter broth made in an electric pressure cooker. Sans the frills, but not the flavor, this cozy, umami and nourishing soup made for a satisfying meal.

This soup can be made in a regular stovetop pressure cooker too (just follow the same procedure). For a richer, thicker, more luxurious soup, feel free to add a few tablespoons of cream at the end. I prefer a lighter broth, so I keep the consistency more watery. The Maragh can be enjoyed on its own or along with any bread of your choice (usually naan, but sourdough works well too).

Recipe

Spiced Mutton Soup (Maragh)

(Makes 4 servings)

Ingredients

500 grams bone-in lamb or goat, cubed

For the Masala Paste -
3 tsp garlic cloves
1/2” piece ginger,
1/4 cup chopped cilantro
1 green chilli
1 tsp cooking oil
1/2 tsp black peppercorns
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp lemon juice

For the Nut Milk -
2 tbsp cashews bits
1 tbsp blanched almonds
1/4 tsp ground cardamom
1/2 cup warm milk

Salt to taste
1 tbsp ghee, at room temperature
4 green cardamoms, pounded open
1 dried bay leaf
1/2” piece cinnamon
1 clove
1 large or 2 medium onions, thinly sliced
2 1/2 cups water

To Garnish -
1 tbsp chopped cilantro
1 tbsp chopped mint leaves
1 tbsp lemon juice

Method

Wash and drain the meat. Place it in a mixing bowl.

Blend the ingredients for the masala paste until smooth and combine with the meat. Add 1/2 tsp of salt and mix well. Cover and marinate the meat for at least an hour (it can be refrigerated overnight as well).

Soak the cashews and almonds in warm milk for 10 minutes. Add the cardamom powder and blend until smooth. Set the nut milk aside for later.

Select the Sauté Mode on Normal on your Instant Pot and add the ghee along with the whole spices. Sauté until they turn fragrant.

Add the onions and sauté for 5 minutes or until lightly golden (do not brown the onions more).

Add the marinated mutton and sauté for 10 minutes or until the raw smell of the masala paste disappears.

Stir in the water. Adjust the salt to taste. Press Cancel to exit the Sauté mode. Close the lid and set the steam valve to the Sealing position. Select the Manual/Pressure Cook mode on High and set the timer for 30 minutes.

Once the cooking time is up, allow the pressure to release naturally.

When the float valve drops down, open the lid and stir in the nut milk. Select the Sauté mode on Low and let the soup simmer for 5-7 minutes (at this time, you can add a few tablespoons of cream if you like).

Press Cancel to stop cooking. Stir in the chopped herbs and a tablespoon of lemon juice. Taste and adjust the salt if needed.

Serve the Maragh hot, with or without bread.