Tala Hua Gosht (Mutton Fry - Hyderabadi style)

 

            Tala Hua Gosht is a traditional Hyderabadi recipe which is a very popular menu in weddings and special occasions. It literally translates to Fried Mutton or Mutton fry. Very easy to prepare, it tastes yummy. You can enjoy this must try dish with any flat Indian bread, hot steamed rice, plain biryani or jeera rice. So do give it a try by checking out the step by step pictorial recipe to prepare this regional delicacy.

          Boneless meat goes well in this recipe. Onion typically is not used. However, you may add if you wish. Tala Hua Gosht is slightly on the dry side with all the aromatic spices. So it is a perfect combination with paratha, chapati, naan or tandoori roti. 

          Easily available ingredients are required to dish out this amazing dish. So get going and surprise your loved ones with this Hyderabadi special Tala Hua Gosht. 

Marination -  

• 400-500 gms. mutton (boneless or with bones)
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 2 tbsp. oil

Other ingredients - 

• 2-3 tbsp. oil
• 3-4 green chilies, slit
• 1/3 cup coriander leaves, chopped
• 2 sprigs curry leaves, chopped
• 1-2 tsp. lemon juice

          Marinate the mutton with all the above mentioned ingredients for a minimum of 2 hours or overnight.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          Heat 2-3 tbsp. oil in a pan and transfer the cooked mutton into it. Sauté till the gravy is almost reduced.

          Now add the coriander leaves, curry leaves and green chilies. Continue to sauté till the mutton is well fried and is coated with the gravy. 

          When done, switch off the flame and add the lime juice. Give it a stir and keep it covered for 4-5 minutes.

          Garnish with coriander leaves and green chilies and enjoy with hot steamed rice and khatti dal for a comfort Hyderabadi style meal. 

 Marinate the mutton for a minimum of 2 hours or overnight.

 Add 1 cup water & pressure cook for 15-20 minutes on a low flame after the first whistle.

                                 The pressure cooked mutton. 

                             Heat 2-3 tbsp. oil in a pan.

 Transfer the cooked mutton into it. Sauté till the gravy is almost reduced.

 Add coriander leaves, curry leaves & green chilies. Sauté till the mutton is well fried and is coated with the gravy. 

            When done, switch off the flame & add the lime juice.

           Give it a stir & keep it covered for 4-5 minutes.

 

                Garnish with coriander leaves & green chilies.

Enjoy with hot steamed rice & khatti dal for a comfort Hyderabadi style meal. 

Smoked Mutton Dum Biryani

          Biryani is universally popular. Besides, mutton is a powerhouse of protein and iron and is absolutely necessary for our body. It is recommended for moderate consumption. So cook up this extremely flavorful smoked one-pot delicacy for your next party and serve along with just a simple raita as accompaniment. 

• 600 gms. mutton with bones 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1-2 tsp. lime juice
• 1 cup yoghurt
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. ghee
• 2 tbsp. oil
• 1 cup rice, soaked for an hour 
• 2 green chilies, chopped
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 2-3 tbsp. fried onions
• 8-10 roasted cashew nuts
• pinch of saffron soaked in 2-3 tbsp. milk
• 1 tsp. rose / kewra water
• 1 small coal + 1 tsp. ghee

           Marinate mutton with salt, turmeric powder, red chili powder, garam masala powder and lime juice for an hour. 

          Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.

          Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle. 

          In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.

          Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more. 

          For the smoked flavor - place a foil / small steel container in the centre and place a live charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes. 

          Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.