Tuesday, May 31, 2011

Talawa Gosht (Hyderabadi ) Recipe


  1. Meat - 1 Kg
  2. Coriander Leaves - 2 Bunches [handful]
  3. Salt - 2-3 tsp or according to taste
  4. Red Chilli - 2 tsp
  5. Turmeric - 1/4 tsp
  6. Garam Masala (Mix of Spices) - 1/2 tsp
  7. Ginger Paste - 1 1/2 Tbsp
  8. Garlic Paste - 1 1/2 Tbsp
  9. Vinegar - 1 tsp
  10. Lime juice - 4 tsp
  11. Oil for frying

  1. Cut cube sized pieces of mutton and grind them slightly in a mixer. 
  2. Make sure that the cubes are not fully minced but are only torn due to the grinding action.
  3. Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric powder and vinegar to the mutton. 
  4. Mix it well and keep aside for 30 minutes to an hour. 
  5. One can refrigerate overnight for better taste.
  6. Heat 4 tbsp oil in a pressure cooker and fry the mutton for 3 minutes.
  7. Add 2 cups of water and pressure cook on medium heat for 25 minutes.
  8. Heat a non-stick cooking vessel/pan with several Tbsp of oil for frying mutton.
  9. Unload the contents of the pressure cooker into the frying pan. 
  10. Fry the mutton for 10 minutes. 
  11. Add coriander leaves and fry for another 5 minutes or until the mutton is blackish brown in color. 
  12. Add more oil if needed.
  13. Heat the coal pieces to red hot. Cut slices of onion and place them in a funnel shape in the fried mutton. Pour some ghee to it. 
  14. Drop the heated coal pieces into the onion slices holding ghee. 
  15. Immediately put the lid on the pan and let the smoke settle to give a tempting aroma.
  16. Pour lime juice, mix well and serve hot with slices of onion and tomato.

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