Hyderabadi Tala Hua Gosht
Hyderabadi Tala Hua Gosht is a quick mutton fry recipe that makes a perfect starter or side dish. Dal and chawal paired with tala hua gosht is a complete meal in itself.
Here you learn how to make the most authentic and delicious Hyderabadi Tala Hua Gosht right in your kitchen!
In this easy step-by-step recipe, we reveal the secrets to getting that perfectly crispy, spicy, and tender fried mutton that Hyderabadi cuisine is famous for.
The Perfect Pairing – Khatti Dal and Tala Hua Gosht
In Hyderabadi culture, Tala Hua Gosht is more than just a dish; it’s a quintessential part of a complete meal. It is rarely eaten in isolation and is most famously paired with Khatti Dal (a tangy lentil soup) or Mithi Dal and served alongside plain steamed rice or Baghara Khana (tempered rice). This combination is a classic comfort meal in many Hyderabadi homes. The crispy, spicy meat provides a perfect counterpoint to the soft, tangy dal, creating a harmonious and balanced plate. It is also a popular dish during celebrations and is especially favored as a starter or as part of the elaborate meals prepared for festivals like Eid.
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Crafting the perfect Tala Hua Gosht
This recipe captures the traditional two-step method to achieve the authentic taste and texture. The key is to first cook the mutton until it is perfectly tender and then to fry it with a fresh set of aromatics until the edges are wonderfully crisp.
Hyderabadi Tala Hua Gosht
Equipment
- 1 Pressure Cooker
- 1 Flat non-stick pan
Ingredients
- 500 grams Boneless Mutton
- 2 tablespoons ginger & garlic paste combined
- ½ tsp turmeric powder
- 1 tsp salt
- 2 tbsp Kashmiri chili powder
- 1 green chili or more as per your taste
- 10 curry leaves
- ¼ cup coriander leaves chopped
- 2 tbsp ghee
- 5 tbsp cooking oil
Instructions
Preparation
- Cut mutton into 2-inch pieces.
- Chop green chili and coriander leaves.
- Keep all the ingredients ready.
For pressure cooking
- Heat cooking oil in a pressure cooker over low heat for 2 minutes. Add mutton pieces and stir-fry gently for 5 minutes.
- Then add ginger and garlic paste, turmeric powder, and salt. Mix well and fry for another 2 minutes.
- Now add 1 cup of water and close the lid. Cook the mutton on medium heat that it is 90 percent cooked. This may take around 15 minutes. Once the pressure is released, open the lid and check the mutton.
For Tala Hua Gosht
- Heat a non-stick flat pan over low heat and pour the cooked mutton curry into the pan.
- Then add red chili powder, curry leaves, and chopped green chili.
- Cook the curry over a medium flame until the mutton gets a dry consistency. This will take aroung 10 to 15 minutes of slow roasting.
- Finally, add 2 tbsp ghee and chopped coriander leaves. If you wish, you can add a dash of lemon juice, and garam masala powder.
- Serve hot as a side dish with dal and rice or with parathas.
Video
Notes
You can make this mutton with bones too.
Try to use a mild version of red chili powder like Kashmiri. You can add the green chilies depending on your taste and liking.
Do not overcook the meat while pressure cooking.