Tala Hua Gosht

Instructions

1. 1

   Marinate the Mutton

   • In a mixing bowl, combine the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt.
   • Mix thoroughly to ensure each piece is evenly coated with the spices.
   • Cover the bowl and let the mutton marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Pressure Cook the Mutton

   • Transfer the marinated mutton to a pressure cooker. Add 1/4 cup of water.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Open the lid and check for excess water.
   • If water remains, cook on high heat, stirring occasionally, until all the liquid has evaporated and the spices cling to the mutton pieces. This step is crucial for a crispy finish.
3. 3

   Fry the Mutton

   • Heat ghee in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the ghee is hot, carefully place the cooked mutton pieces in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Shallow fry for 10-12 minutes, turning the pieces every few minutes, until they are a deep, rich brown color and crispy on all sides.
4. 4

   Add Aromatics and Finish

   • Add the slit green chilies and curry leaves to the pan with the mutton.
   • Sauté for about 1-2 minutes until the curry leaves turn crisp and fragrant.
   • Sprinkle the garam masala over the mutton and give it a quick toss.
   • Turn off the heat. Squeeze fresh lemon juice all over and garnish with freshly chopped coriander leaves.
   • Toss everything together one last time and serve immediately.