Tala hua gosht.. a crispy yet tender and flavourful mutton starter recipe famous in Hyderabad households. This dish reminds me of our Family trip to Hyderabad about 10 years ago, we relished this amazing starter recipe there and recreating this recipe in my kitchen brought back pure nostalgia. My husband and kids loved it. This starter recipe tastes best with dal- chawal or even dal and roti.
I mostly prefer using boneless mutton without any fatty layers, such pieces add a good flavour and absorbs spices really well, plus the smoky flavour given at the end would be the cherry on the cake. Try this recipe and let me know how it turned out.
INGREDIENTS:
*Boneless mutton chunks- 750 gms
*Red chilli powder- 1 1/2 tsp
*Black pepper powder- 1 1/2 tsp
*Salt- to taste
*Ginger-garlic paste- 1 tbsp
*Garam masala powder- 1/4 tsp
*Cooking oil- 1 cup
*Slit green chillies- 5-6 nos
*Coriander leaves- 1/2 cup (chopped)
*Curry leaves- 1 cup
*Lemon juice- 1 tbsp
*Live coal- 1 nos + Ghee- 1 tsp
PROCEDURE:
*Wash the mutton well and cut into bite size pieces.
*Marinate the mutton using the dry spices.
*Add more salt and spice according to your taste.
*Add lemon juice, mix well and marinate for at-least an hour.
*For best results, marinate overnight.
*Pressure cook the marinated mutton for 5-6 whistles.
*Check if soft or cook again for 2 whistles.
*Evaporate the excess water.
*Heat cooking oil in a kadai, add curry leaves and fry till fragrant and crispy.
*Now add slit green chillies and fry for 30 secs.
*Now add the mutton and keep stirring so that the flavour of curry leaves and green chillies gets absorbed in the mutton.
*Switch off the flame.
*Place a live coal on a steel katori, add ghee to it and cover it with a tight-fitting lid.
*Let the smoke be absorbed by the meat for 10-15 mins.
*Sprinkle coriander leaves and mix well.
*Serve hot with onion slices, you can relish this dish with parathas or dal chawal. Either way is a win-win combination. Do give this a try.
