Name: Hyderabadi Tala Huwa Gosht recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Boneless mutton or bone in about 1 kg; Chilli powder 1 tbsp; Black pepper powder 1 tbsp; Salt to taste; Ginger garlic paste 1 tbsp; GARAM MASALA 1 TBSP; Kababchini powder/ tailed pepper about 1 tsp; Oil about 3 to 4 tbsp; Green chillies slit about 4 to 5; Coriander leaves and curry leaves both a handful; Lemon juice optional about 2 tbsp

ABOUT Hyderabadi Tala Huwa Gosht RECIPE

A quintessential magic from the kitchens of the Nawabi City Of Hyderabad Deccan. Absolutely yum. You will go ga ga over it.

Ingredients Serving: 6

Boneless mutton or bone in about 1 kg
Chilli powder 1 tbsp
Black pepper powder 1 tbsp
Salt to taste
Ginger garlic paste 1 tbsp
GARAM MASALA 1 TBSP
Kababchini powder/ tailed pepper about 1 tsp
Oil about 3 to 4 tbsp
Green chillies slit about 4 to 5
Coriander leaves and curry leaves both a handful
Lemon juice optional about 2 tbsp

Instructions

Wash and cut the meat into bite size pieces.
Marinate the meat with all the masalas and keep aside for 30 mins.
Pressure cook it with minimum water for upto 8 to 10 whistles or more
In a non stick pan or a wok, heat the oil, firstly add the curry leaves and then add mutton to it.
Also add the green chillies and keep stirring it while cooking.
You can cook it for about 4 to 5 mins and stop
Otherwise you can keep stirring it and sauteeing it until the crunchiness you want in the mutton pieces.
I always keep it to medium crunch as kids also eat it.
If you are cooking for only the elders, then you can make it more crunchier and crispier as you wish.
Serve it hot with a dash of lemon juice.

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