Mutton fry recipe/ Hyderabadi Tala Huwa gosht on Tawa
Tala Hua gosht is spiced up mutton fry which is crisp on outside and tender, juicy inside. It’s unique flavour and texture makes it irresistible. It’s a very famous Hyderabadi dish which has gained popularity all over the world.
Locally, Hyderabadi style mutton fry is served along with khatti daal. This combination is mouthwatering and a delicacy to devour. You can also serve it as a starter in parties. marriages or anniversaries.
Mutton fry serves as a rich source of proteins. Here’s is a simple recipe of tala Hua gosht with little oil. Give it a try, I’m sure you will love it.Mutton fry recipe/ Hyderabadi Tala Hua gosht on Tawa – – Boneless mutton ((cut into 1.5"inch pieces)), Ginger-Garlic Paste, Turmeric Powder, Salt, Red Chilli Powder or paprika, Garam masala powder, Fresh green chillies ((sliced into half inch pieces)), Fresh Coriander Leaves / Cilantro ((chopped)), lemon juice ((5-6 drops)(optional)), water, oil, , Cut the mutton pieces into small 1.5'' inch pieces. Then wash and drain the water.; In a pressure cooker add mutton, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt. Mix all this well. Then add water and mix.; Now cover the lid of pressure cooker and switch on the flame untill 2 whistles on high flame and then 2 whistles on low flame are heard. Wait for 5-10 minutes before opening the lid. (This allows the steam to cool down).; Now add this tenderized mutton along with the juice in it on to the tawa or pan. Cook on high flame untill only one fourth of the water remains in it.; At this point drizzle oil and fry the mutton on medium flame by constant flipping upside down with a spatula until it turns nice reddish in colour.; At last add 2 pinch of red chilli powder and chopped fresh green chillies and cook for 1 minute. Then finaly add chopped coriander and lemon juice.; ; – <ol> <li>Large pieces of mutton can also be fried the same way but cutting into smaller 1.5''inch pieces allows the masala to get induced thoroughly into the mutton making the tala hua gosht much more falvourful and delicious.</li> <li>Adding lemon juice is optional.</li> <li>Adding two pinches of red chilli powder at the end makes it extra spicy and flavourful.
|Prep Time||5 minutes|
|Cook Time||20 minutes|
- 250 grams Boneless mutton (cut into 1.5"inch pieces)
- 1.5 teaspoon Ginger-Garlic Paste
- 3/4 teaspoon Turmeric Powder
- 1/2 teaspoon Salt
- 1 teaspoon Red Chilli Powder or paprika
- 1/4 teaspoon Garam masala powder
- 2 medium Fresh green chillies (sliced into half inch pieces)
- 1 Fistful Fresh Coriander Leaves / Cilantro (chopped)
- 1/4 teaspoon lemon juice (5-6 drops)(optional)
- 3/4 cup water
- 3 tablespoon oil
- Large pieces of mutton can also be fried the same way but cutting into smaller 1.5''inch pieces allows the masala to get induced thoroughly into the mutton making the tala hua gosht much more falvourful and delicious.
- Adding lemon juice is optional.
- Adding two pinches of red chilli powder at the end makes it extra spicy and flavourful.