Hyderabadi Lamb Marag (Spiced Lamb Broth)
A thin, peppery lamb broth with ginger, whole spices and lemon, finished with fresh coriander. Good with flatbread.
- Time1 hr 45
- LevelEasy
- Costabout £1.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion for 8 minutes until pale gold, then add the ginger and garlic paste and green chillies for 1 minute.
8 min - 2
Add the lamb, coriander seeds, peppercorns, cardamom, cloves, cinnamon and turmeric. Fry for 8 minutes, turning, until the meat is lightly browned.
8 min - 3
Mix the chickpea flour with 4 tablespoons of cold water to a smooth paste and stir it in.
- 4
Pour in the water, add the salt and bring to the boil. Skim off any grey foam, then cover and simmer on a low heat for 1 hour 15 minutes, until the lamb is falling off the bone.
75 min - 5
Stir in the lemon juice. The broth should be loose, golden and strongly peppery. Add more water if it has reduced too far.
- 6
Serve in bowls, the meat still on the bone, with coriander scattered over and warm flatbreads or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.