Tala hua gosht
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Mutton cooked tender with spices and then fried until dark and crisp at the edges, a favourite Hyderabadi side dish.
Region: Hyderabad, TelanganaOccasion: Family meals and feastsTime: 1 hourServes: 4Non-vegetarian
Ingredients
- 500 g mutton, small pieces with some bone
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric, 2 tsp red chilli powder
- 1 tsp coriander powder, 1 tsp garam masala
- 2 onions, thinly sliced
- A sprig of curry leaves, 2 green chillies
- Juice of ½ lemon
- Salt to taste, 4 tbsp oil
Method
- Pressure-cook the mutton with ginger-garlic paste, turmeric, chilli powder, salt and 1 cup water until tender. Keep any stock.
- Heat oil in a wide pan and fry the onions until deep golden.
- Add curry leaves, green chillies and the cooked mutton with its stock.
- Cook on high heat, stirring, until the liquid dries up. Add coriander powder and garam masala.
- Keep frying on medium heat for 10–15 minutes until the meat is dark brown and crisp at the edges. Finish with lemon juice.
- Serve with khichdi, dal-rice or rotis.
History
Frying cooked meat until it is dry and dark is a common Deccani technique, found in both Hyderabadi and Telangana village cooking.
Significance
Tala hua gosht keeps well and is a popular side dish with the khichdi-khatta breakfast and with dal and rice.