Hyderabadi Tala Hua Gosht

Ingredients

• 1 lb lamb shoulder (cut into cubes)
• turmeric water (for washing the meat)
• 1 tsp turmeric powder
• 1.5 tbsp ginger garlic paste
• salt (to taste)
• red chilli powder (to taste)
• curry leaves (a handful)
• fresh coriander (chopped)
• 3 tbsp oil (divided for pressure cooking and frying)
• 3 green chillies (slit)

Steps

1. 1

   Thoroughly wash the cubed lamb shoulder with turmeric water to clean and remove any impurities, then drain completely.

2. 2

   Place the washed lamb into a pressure cooker. Add 1 teaspoon of turmeric powder, salt to taste, 1.5 tablespoons of ginger garlic paste, and a small splash of oil.

3. 3

   Secure the lid and pressure cook for 5-6 whistles, or until the lamb is tender.

4. 4

   Once the pressure is released, open the cooker and simmer the meat until any remaining liquid has evaporated and the meat is completely dry.

5. 5

   In a separate frying pan, heat about 2 tablespoons of oil over medium-high heat. Add the cooked lamb pieces to the pan.

6. 6

   Fry the meat until it turns golden brown and the edges start to become crispy.

7. 7

   Add any concentrated gravy or bits left in the pressure cooker to the frying pan.

8. 8

   Continue to fry and toss until the meat is well coated with the concentrated juices.

9. 9

   Add the red chilli powder, a handful of curry leaves, slit green chillies, and chopped fresh coriander.

10. 10

    Fry for another 2-3 minutes until the spices are cooked through and the herbs are fragrant and golden brown.

11. 11

    Serve hot as a side dish with khatti dal, chawal (rice), or tamate ki chutni.

Notes

This dish is traditionally dry and crispy. For the best results, ensure the lamb is completely dry before frying to achieve the signature crispy edges. Pair with Hyderabadi Khatti Dal for a complete meal.

Nutrition per serving

• main
• lamb
• fried
• Hyderabadi
• Indian
• Pakistani
• gluten-free
• dairy-free