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.

Course Appetizer, Curry, Side Dish

Cuisine Hyderabadi, Indian

Keyword Beef, Curry, Meat, Mutton, Mutton Curry

Prep Time 10

Cook Time 45

Total Time 55

Servings 2

Author Shanaz Rafiq

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

Note
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.