Marag

Wash the mutton pieces thoroughly under cold water and pat dry. Score the meat lightly with a knife to help flavours penetrate.

In a large heavy-bottomed pot, heat ghee over medium heat. Add whole spices — cloves, cinnamon, cardamom, and black peppercorns — and fry for 30 seconds until fragrant.

Add roughly chopped onions and slit green chillies. Sauté over medium heat for 8–10 minutes until the onions turn soft and translucent.

Add crushed ginger and garlic. Cook for another 3 minutes, stirring continuously.

Add the mutton pieces and sear on high heat for 5–6 minutes, turning to brown all sides evenly.

Pour in 1 litre of water and bring to a vigorous boil. Skim off any foam that rises to the surface.

Reduce heat to low, cover the pot, and simmer for 35–40 minutes until the mutton is completely tender and the broth is flavourful.

Add salt and half the mint leaves. Stir and taste, adjusting seasoning as needed.

The broth should be clear and lightly spiced — Marag is a delicate soup, not a thick curry.

Ladle into bowls and garnish generously with fresh coriander and remaining mint leaves.

Serve hot as a starter or alongside sheermal or naan.