Hyderabadi Talawa Gosht

Ingredients

• 350 g boneless mutton pieces
• 1 tbsp ginger garlic paste
• 1 tsp salt
• 1 tsp chilli powder (divided)
• 0.5 tsp turmeric
• water (enough for pressure cooking)
• 2 tbsp Vegetable oil (for frying)
• 0.5 tbsp kashmiri chilli powder
• 1 fried onion
• coriander (chopped)
• 5 green chillies (slit)
• curry leaves (a handful)

Steps

1. 1

   In a pressure cooker, combine the 350g boneless mutton pieces with 1 tbsp ginger garlic paste, 1 tsp salt, 1/2 tsp turmeric, 1 tsp chilli powder, and enough water to cover.

2. 2

   Pressure cook the mutton for 6 to 8 whistles until the meat is tender.

3. 3

   Once the pressure releases naturally, open the cooker and turn the heat to high. Cook until all the excess water has completely evaporated and the mutton is dry.

4. 4

   Heat vegetable oil in a separate frying pan over medium-high heat.

5. 5

   Drop the cooked mutton into the hot oil.

6. 6

   Add 1/2 tbsp Kashmiri chilli powder to the pan.

7. 7

   Stir fry the mutton continuously until it develops a slight crisp on the outside and a deep brown char.

8. 8

   Finish the dish by adding the fried onions, chopped coriander, 5 slit green chillies, and curry leaves. Toss briefly to combine and serve hot.

Notes

Ensure the mutton is completely dry after pressure cooking before adding it to the oil to achieve the best char and crispiness.

Nutrition per serving

• main
• mutton
• fried
• spicy
• Hyderabadi
• Indian
• meat