How do I know when the mutton is tender enough?

A piece should yield easily when pressed with a spoon or fork, and the meat should no longer feel tight or chewy.

Can I make Talawa Gosht without a pressure cooker?

Yes. Cook it covered on the stovetop with enough water until the mutton is tender, then uncover and fry the masala down until it clings.

What should the final consistency be like?

It should be thick and clingy, with very little loose gravy. The masala should coat each piece of mutton rather than pool in the pan.

Can I make this dish ahead of time?

Yes, it reheats very well and often tastes better the next day as the peppery onion-yogurt masala settles into the meat.

What is the best way to store leftovers?

Cool completely, refrigerate in an airtight container, and reheat gently with a splash of water if the masala has tightened too much.

Home / Recipes / indian / Talawa Gosht

indianMediumnon vegetariangluten freenut free

Talawa Gosht

RATING

4.4/5(55)

TASTE SCORE

9/10

Talawa Gosht is a rich, pan-fried mutton dish from Indian Muslim home cooking, where tender meat is cooked down with onions, yogurt, black pepper, and whole spices until the masala clings to every piece.

PREP

20m

COOK

60m

SERVES

1 KATORI

471 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the meat and aromatics.
1.Wash the mutton and drain well.
2.Slice the onions thinly.
3.Whisk the yogurt until smooth.
4.Slit the green chilies and chop the coriander leaves.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon.
3.Let the spices sizzle for 30 seconds until fragrant.
4.Add the sliced onions and cook until light golden, 6 to 8 minutes.
saute · ~2 min
Build the masala base.
1.Add ginger-garlic paste and green chilies.
2.Cook for 1 minute until the raw smell fades.
3.Add red chili powder, turmeric powder, coriander powder, black pepper, and salt.
4.Stir well for 20 seconds on low heat.
TIPKeep the heat low after adding the spice powders so they do not scorch.
mix · ~5 min
Coat the mutton with the masala.
Add the mutton and mix well so every piece is covered with the onion-spice mixture. Cook for 4 to 5 minutes, stirring often, until the meat changes color.
mix · ~3 min
Stir in the yogurt and water.
Lower the heat and add the whisked yogurt gradually, stirring continuously. Add water and mix well, scraping the bottom of the cooker.
TIPAdding yogurt on low heat helps keep the gravy smooth and stops it from splitting.
pressure cook · ~30 min
Pressure cook the mutton until tender.
Close the cooker and cook on medium heat until the mutton is tender, about 20 to 25 minutes after the first whistle. Let the pressure drop naturally before opening.
saute · ~15 min
Fry down the masala.
Open the cooker and cook the mutton uncovered over medium heat, stirring often, until most of the liquid dries and the masala turns thick and clings to the meat.
TIPDo not leave the pan unattended at this stage; the masala can catch at the bottom as it dries.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat and mix in the lemon juice and chopped coriander leaves for a fresh finish.
serve
Serve the Talawa Gosht hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed mutton well so the onions fry properly and the masala doesn’t turn watery.
2
Brown the onions only to light golden; very dark onions can make the final masala taste bitter.
3
Add the whisked yogurt in batches on low heat, stirring constantly to keep it smooth and prevent splitting.
4
After pressure cooking, let the pressure fall naturally so the mutton stays juicy and tender.
5
During the final fry-down, stir and scrape the bottom often because the onion-yogurt masala catches quickly.
6
Finish lemon juice off the heat for a brighter taste; boiling it can dull the fresh tang.
7
Talawa Gosht tastes even better after a short rest, when the peppery masala settles onto the meat.