Tala Hua Gosht
mutton boiled tender then fried dry with black pepper until the masala clings
Allergens in Tala Hua Gosht: none of the ten listed below.
Ingredients
Quantities for 4.
- 750g, bone-in pieces Mutton
- 3 medium, sliced Onion
- 1.5 tbsp, paste Ginger
- 1.5 tbsp, paste Garlic
- 4, slit Green Chilli
- 1 tsp Turmeric
- 2 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1.5 tsp, coarsely crushed Black Pepperthe dominant note of the dish
- 2 sprigs Curry Leaves
- 1 piece Cinnamonoptional
- 4 Clovesoptional
- 3, bruised Cardamomoptional
- 1, juiced Lemon
- 6 tbsp Neutral Oil
- 400ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, pressure cooker, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the mutton with the ginger-garlic paste, turmeric, chilli powder and salt for 1 hour in the refrigerator, or up to overnight.
- Crush the peppercorns coarsely in a mortar just before cooking; pre-ground pepper tastes flat and dusty here.
- Use a wide pan for the frying stage. The meat needs room to sit in one layer and colour.
Method
- Pressure cook the marinated mutton with 1 sliced onion, the whole spices and 400ml water for 5 whistles, about 25 minutes.
- Let the pressure fall naturally, then check: the meat should give completely to a fork. If not, cook 5 minutes more.Undercooked mutton will not tenderise once you start frying it. Get it right here.
- Strain, keeping the stock. Boil the stock down separately to about 100ml of concentrated liquid.
- Heat the oil in a wide kadhai and fry the remaining sliced onions for 10 minutes until deep golden brown.
- Add the green chillies and curry leaves and let them crackle for 20 seconds.
- Add the coriander powder and cumin powder and fry 30 seconds, then tip in the drained mutton pieces.
- Fry on medium-high for 12-15 minutes, turning the pieces every couple of minutes, until they are browned on all sides and the masala has dried onto them.This is the whole dish. Turn, do not stir. You want colour on the meat, not a mash.
- Pour in the reduced stock a spoon at a time, letting each addition dry off before adding the next, until the pan is dry and glossy.
- Add the crushed black pepper and garam masala and toss for 2 minutes off the direct heat.Pepper goes in at the end; cooked long it loses its top notes.
- Finish with lemon juice and coriander leaves and serve with roti or bagara khana.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated. Reheat in a dry pan over medium heat with 1 tbsp water so it steams loose without going soggy; it is meant to be a dry dish, so avoid adding oil.
Nutrition Medium estimate
One serving of Tala Hua Gosht (402 g) is about 455 calories, or 114 calories per 100 g.
High protein: 41 g a serving, 36% of the calories
| Per serving402 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 114 kcal |
| Protein | 41.1 g | 10 g |
| Carbohydrate | 15.1 g | 4 g |
| of which sugars | 4.2 g | 1 g |
| Fibre | 3.7 g | 1 g |
| Fat | 25.7 g | 6 g |
| of which saturated | 3.6 g | 1 g |
| of which unsaturated | 20.2 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.