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A classic Hyderabadi delicacy, Tala Hua Gosht features tender mutton pieces marinated in aromatic spices, pressure-cooked to perfection, and then shallow-fried until irresistibly crisp. This quick and flavorful dish is a perfect appetizer or a side dish to accompany dal and rice.
Marinate the Mutton
Pressure Cook the Mutton
Fry the Mutton
A classic Hyderabadi delicacy, Tala Hua Gosht features tender mutton pieces marinated in aromatic spices, pressure-cooked to perfection, and then shallow-fried until irresistibly crisp. This quick and flavorful dish is a perfect appetizer or a side dish to accompany dal and rice.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 230.48 calories per serving with 35.04g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
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Add Aromatics and Finish
This recipe works well with boneless chicken thighs (reduce pressure cooking time to 1-2 whistles) or beef (may require longer pressure cooking time).
For extra heat and flavor, add 1/2 teaspoon of freshly crushed black pepper along with the garam masala at the end.
Fry thinly sliced onions until golden brown and crisp, then add them to the mutton at the end for an extra layer of texture and sweetness.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The use of spices like turmeric and ginger provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Boneless mutton from the leg or shoulder is ideal for this recipe. A little bit of fat on the meat enhances the flavor and keeps the pieces juicy after frying.
Yes, you can. Cook the marinated mutton in a heavy-bottomed pot with a lid. Add about 1/2 to 1 cup of water and simmer on low heat for 60-90 minutes, or until the mutton is tender and the water has evaporated. Then proceed with the frying step.
One serving of Tala Hua Gosht (approximately 115g) contains around 280-320 calories, depending on the fat content of the mutton and the amount of ghee absorbed.
Tala Hua Gosht is high in protein and iron from the mutton. However, since it is shallow-fried, it should be consumed in moderation as part of a balanced diet. It is not considered a low-fat dish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry the mutton pieces for a few minutes on medium heat until heated through and crispy again. Avoid using a microwave as it will make the mutton soft and chewy.
The most common reason is residual moisture after pressure cooking. Make sure to dry out any remaining water completely before frying. Also, ensure your ghee/oil is hot enough and you don't overcrowd the pan.
This recipe goes great with these complete meals
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