Soup with Yemeni origins simple yet spicy
During the 1800s, the region now known as Yemen was part of the British empire, and a lot of Yemenis migrated to India. They brought their foodways with them, including an Arabic meat broth called Marag that the Indians evolved into a simple yet spicy and aromatic soup.
On a recent trip to Hyderbad, I tasted many versions of Marag and loved each one. It is best to use meat on the bone; Marag is traditionally made with goat or lamb, but it is good with any meat.
During a cold spell, this soup will warm you from inside out.
MARAG
• 2 to 3 tablespoons ghee or olive oil
• 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
• 1 pound goat or any red meat on the bone
• 2 serrano peppers
• 3-inch pieces of ginger, sliced
• 1⁄2 cup plain cashews
• 1 cup coconut milk
• 1 cup plain whole milk yogurt or heavy cream
• Fresh herbs, for garnish
• 1⁄4 cup pomegranate seeds, for garnish
Instructions: In a large stockpot, warm the ghee and fry the whole cardamom pods, cloves and cinnamon sticks for a few seconds, then add onions and garlic cloves. Be careful not to burn the spices.
Add the meat, cover the stockpot, and let simmer with the onions and spices for 5 to 7 minutes. The meat should turn a darker pink and the onions should get translucent.
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 an hour or until the meat is tender. Turn off the heat and let the broth rest for 10 to 15 minutes. Using a skimmer, gently remove the meat pieces, making sure no bones are left behind. Using a powerful blender, blend the liquid, adding the yogurt. Pour mixture back into the stockpot. The color of the broth should be white – turn on the heat and bring the broth to a slow simmer. If it is too thick, add some water; 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.
NOTES & VARIATIONS
If you wish to keep the soup dairy free, eliminate the ghee and use olive oil. Instead of yogurt, add more coconut milk. Add vegetables such as carrots or turnips while cooking, or finish with greens, like spinach or mustard greens.
• The soup can be refrigerated 4 to 5 days and frozen for up to 3 months. Serves 6 to 8