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Tender, pressure-cooked mutton pieces pan-fried to crispy perfection with classic Hyderabadi spices. This spicy and tangy dish is a fantastic appetizer or a side for dal and rice, ready in under an hour.
Marinate the Mutton
Pressure Cook the Mutton
Fry the Mutton
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Tender, pressure-cooked mutton pieces pan-fried to crispy perfection with classic Hyderabadi spices. This spicy and tangy dish is a fantastic appetizer or a side for dal and rice, ready in under an hour.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 262.75 calories per serving with 35.59g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Add Aromatics and Finish
Garnish and Serve
Add 1/2 teaspoon of garam masala along with the black pepper at the end for extra warmth and spice.
Shallow fry one thinly sliced onion until golden brown and crispy (birista). Garnish the finished Talawa Gosht with these fried onions for added sweetness and crunch.
You can make this dish with boneless mutton cubes. Reduce the pressure cooking time by a few minutes (2-3 whistles) to prevent the meat from becoming tough.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron. Iron is vital for forming red blood cells and preventing anemia.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help support a healthy immune system.
Talawa Gosht is a classic Hyderabadi dish where 'Talawa' means fried and 'Gosht' means meat. It consists of tender mutton pieces that are first pressure-cooked with spices and then shallow-fried until crispy and brown.
Talawa Gosht is rich in protein from mutton but is also high in fat and calories due to the frying process. It's best enjoyed as an occasional indulgence rather than a daily meal. Using lean cuts of mutton and minimizing oil can make it slightly healthier.
A single serving of Talawa Gosht (approximately 115g) contains an estimated 430-460 calories. This can vary based on the cut of mutton and the amount of oil absorbed during frying.
Yes, you can. For chicken, skip the pressure cooking and pan-fry the marinated pieces directly until cooked through. For beef, you will need to increase the pressure cooking time significantly until the meat is tender.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry on a tawa or in a skillet for a few minutes until heated through. This helps restore its crispiness. Avoid using a microwave, as it can make the mutton chewy.
It is traditionally served as an appetizer or as a side dish with Hyderabadi Khatti Dal (sour lentils) and Bagara Rice. It also pairs well with naan, roti, or paratha.