A tasty and yummy dry gravy recipe, Tala huwa gosht. A delicacy from the streets of Hyderabad. Hyderabadi cuisine is known for its spicy and tangy recipes, This dish made using boneless mutton and cooked along with spices and fried along with curry leaves with a dash of lemon. Whether it's lunch or dinner, this dish is perfect for a feast. Try this Hyderabad-special tala huwa gosht and let us know how it turned out. Share this recipe with your friends and family. Enjoy!
INGREDIENTS:
- Boneless mutton chunks- 500 gms (cleaned and cut into small pieces)
- Ginger garlic paste- 2 tbsp
- Turmeric powder- 1/2 tsp
- Salt- to taste
- Red chilli powder- 2 tsp
- Coriander powder- 1/2 tsp
- Jeera powder- 1 tsp
- Garam masala- 1 tsp
- Tandoori masala- 1 tbsp
- Chopped coriander leaves- 1/2 cup
- Green chillies- 4-5 nos
- Oil- 2 tbsp
- Curry leaves- 1/4 cup
- Juice of 2 lemons
PROCEDURE:
- Wash the mutton well and drain in a colander
. - Add the mutton to a pressure cooker. Add ginger garlic paste, salt and turmeric to it.
- Pressure cook for 4-5 whistles. allow the pressure to release naturally. Check if the mutton is cooked or else cook for another 2-3 whistles.
- Now add all the powdered spices and green chillies to the pressure cooker. Switch on the flame and reduce all the excess water. This process takes around 5-10 mins.
- Once the excess gravy has reduced, check for salt and spice and add more salt and red chilli powder if required.
- Heat oil in a kadhai. Once its hot, add curry leaves and stir-fry until the leaves turn crispy.
- Now add the simmering mutton over it and cover it and let it absorb the flavours.
- Sprinkle coriander leaves and add lemon juice over it. Switch off the flame.
- Hyderabadi tala huwa gosht is ready, serve right away.
