Name: Kulfa Gosht (Purslane with mutton) recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: Purslane leaves 3 bunches; Mutton 1/2 a kg; Ginger garlic paste 1 tbsp; Salt to taste; Tomatoes chopped medium 4; RED CHILLI POWDER 1 TBSP; Turmeric 1/2 tsp; Onions sliced large 2; Coriander leaves chopped a handful; Kasoori Methi 1 tbsp; Kitchen king masala 1 tsp; Oil 3 tbsp

ABOUT Kulfa Gosht (Purslane with mutton) RECIPE

A very yummy non veg preparation from Hyderabad City using purslane leaves and mutton. It is one of the prominent side dishes made in the city on everyday basis. This is a very tempting accompaniment to the dry curries or any fried items because it has tomatoes added in it. Serve this with rice or simple rotis, it tastes just right.

Ingredients Serving: 6

Purslane leaves 3 bunches
Mutton 1/2 a kg
Ginger garlic paste 1 tbsp
Salt to taste
Tomatoes chopped medium 4
RED CHILLI POWDER 1 TBSP
Turmeric 1/2 tsp
Onions sliced large 2
Coriander leaves chopped a handful
Kasoori Methi 1 tbsp
Kitchen king masala 1 tsp
Oil 3 tbsp

Instructions

Wash and pluck the purslane leaves from it's stems.
Wash them thoroughly.
Strain and keep aside.
In a pressure cooker, saute the onions at first.
After they turn light pink in colour, add the mutton along with all the spices except kasoori methi and the coriander.
On a low flame, saute it for 4 to 5 minutes.
Next add the chopped tomatoes.
Cover and cook for the next 5 minutes until slightly cooked.
Cover the lid and pressure cook it for 6 to 7 whistles.
Add only 1/2 cup of water.
After the pressure settles down, open the lid.
Keep the flame high and add the purslane leaves with kasoori methi and coriander leaves.
Allow it to simmer until well cooked.
Take care and be attentive because the flame is on high and thus it needs constant monitoring.
When oil floats on the surface, it means that it is done.
Kasoori methi gives it a nice taste. It is purely my idea.

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