Tala hua gosht is a Hyderabadi dish which is nothing but mutton fry taken as a starter or eaten along with dal and rice.
It is an amazing mutton dish. This is one of my favorite Hyderabadi mutton recipes.
Related mutton recipes as side dishes to dal:
The dish is a fried dish and ‘tala hua gosht’ or talawa gosht term is a hindi version of mutton fry recipe.
Tala hua gosht is most commonly dish made in Hyderabadi households.
This dish is made by taking boneless mutton pieces and the mutton should be very fresh and cannot be made with bones attached to the mutton. Therefore tala hua gosht requires solid meat pieces cut into small cubes and no fatty white substance attached to it.
The recipe is made by marinating pieces with dry spices and then shallow frying until crispy in oil. Hyderabadi cuisine is very spicy and tasty and one of the best cuisines served across India.
Tala gosht is one of the simplest and quickest recipes from Hyderabadi cuisine.
In this recipe I have marinated mutton and then pressure cooked but if one is in a hurry then the recipe can be made without marinating and directly adding the spices while pressure cooking mutton and then followed by frying.
Detailed instructions into making Hyderabadi tala hua gosht recipe:
Tala Hua Gosht, Mutton Fry Recipe
- 1/2 kg boneless mutton pieces washed well
- salt - to taste
- 1 tsp full red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 2 tbsp oil
- 1/2 tsp garam masala powder
- 1 tbsp lemon extracted juice
- 1 tbsp coriander leaves
- Firstly, take the mutton pieces and wash them well.
- Drain off the excess water content in the pieces.
- Add salt, red chilli powder, turmeric powder, ginger garlic paste into the mutton, mix everything well.
- Marinate the mutton for about 30 minutes.
- Take a pressure cooker, into it add the marinated mutton, add one and half cup of water and pressure cook the mutton on medium flame until mutton gets tender.
- Reduce the steam,there should not be any water content present in the cooked mutton.
- If there is any water present then evaporate the excess water on a sim flame by keeping the lid open.
- Add 2 tbsp oil into the cooked mutton and fry the mutton pieces until crispy brown for about 10 minutes.
- Cook for few minutes on sim flame and when dark reddish/brownish color appears with oil on the corners, take the pieces out on a plate.
- Sprinkle garam masala powder and lemon juice over the tala hua gosht and garnish with coriander leaves.
- Serve hot.