Marag
105 Min
GF

Marag

The history, culture and economy of Yemen have been deeply influenced by its strategic location at the southern entrance to the red Sea, an important crossroads for both ancient and modern trade and communication routes. routes.  During the eighteen hundreds, the region that is now known as Yemen was part of the British empire for over 100 years and during that time, a lot of Yemenis migrated to India.

In Hyderabad, they are known to have brought an Arabic meat broth called Marag that the Indians evolved into a simple yet spicy and aromatic soup. On a recent trip, I tasted many versions, loved each one because of the complex aroma it exuded yet deliciously simple in flavor. It is best to use meat on the bone and while Marag is traditionally made with goat or lamb, it is undoubtedly good with any meat.

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Cook Time

1 hour 45 minutes

Serves

6

Step 1
In a large stockpot, warm the ghee and fry the whole cardamom pods, cloves and cinnamon sticks for a few seconds then add the sliced onions and garlic cloves. Be careful not to burn the spices.
Step 2
Add the goat meat pieces, cover the stockpot, and let the meat simmer with the onions and spices for about 5 to 7 minutes. The meat should turn a darker pink and the onions should get translucent.
Step 3
Add the serrano peppers, ginger, cashews, coconut milk and 6 cups of water. Bring the entire mixture to a boil, then lower the heat, cover, and simmer for an hour or until the meat is tender. Turn the heat off and let the broth rest for 10 to 15 minutes.
Step 4
Using a skimmer, gently remove the meat pieces, making sure no bones are left behind.
Step 5
Using a powerful blender, blend the liquid adding the cup of yogurt. Pour the mixture back into the stockpot.
Step 6
The color of the broth should be white – turn the heat on and bring the broth to a slow simmer. If it is too thick, add some water and if is too watery, let it simmer to allow the liquid to evaporate. When it has reached the right consistency, add the meat back to the broth and serve in bowls, garnished with fresh herbs and pomegranate seeds.

1 pound goat meat on the bone

2 to 3 tablespoons ghee

1 teaspoon whole green cardamom pods

1/2 teaspoon whole cloves

2 to 3 cinnamon sticks

1 medium white or yellow onion, sliced

8 to 10 cloves garlic

2 serrano peppers

3-inch pieces of ginger, sliced

1/2 cup plain cashews

1 cup coconut milk

1 cup plain whole milk yogurt

Fresh herbs for garnish

1/4 cup pomegranate seeds for garnish

Notes & Variations

  • This soup has many variations – if you wish to keep it dairy free, eliminate the ghee and use olive oil and instead of yogurt, just add more coconut milk. Add vegetables like carrots, turnips to it while cooking or finish with greens like spinach or mustard greens.
  • The soup can be refrigerated for 4 to 5 days and frozen for up to 3 months.
Tags:
105 Min
GF

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