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We hope you got benefit from reading it, now let’s go back to hyderabadi tala huwa gosht/mutton fry recipe. You can have hyderabadi tala huwa gosht/mutton fry using 13 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Hyderabadi Tala huwa Gosht/Mutton Fry:
- You need 1 kg boneless Mutton
- Use 2 tbsp Ginger garlic paste
- Use 1/2 tsp Turmeric powder
- Use 1 1/2 tbsp Red chilli powder
- Provide 1/2 tsp Black pepper powder
- Prepare 1 tsp Garam masala
- Prepare 1/4 tsp Kababchini powder/ tailed pepper
- Prepare 2 Sprigs Curry Leaves
- Prepare 1 small bunch Coriander Leaves finely chopped
- Prepare 5-6 tbsp Oil
- Provide 1 tbsp Lemon juice (optional)
- Take 1 tbsp Salt
- Prepare 3-4 Green Chillies slit
Steps to make Hyderabadi Tala huwa Gosht/Mutton Fry:
- Wash and cut boneless Mutton pieces to bite sized ones. Neither too big nor too small. Marinate it with Ginger garlic paste and all the powdered spices mentioned except Cubeb Pepper powder. Keep aside for an hour.
- Pressure cook it with as minimum water as possible for upto 8 to 10 whistles or more as required. Add half of Coriander and Curry Leaves along with half of the Oil mentioned. Do not add more water unnecessarily to avoid watery content. Let the pressure settle down on it's own before opening the lid of the cooker.
- In a non stick pan or a wok, heat Oil, firstly add the Curry Leaves along with the slit Green chillies and then add cooked Mutton to it. Also add Cubeb Pepper powder at this point. You can cook it for about 10-12 minutes and then stop if you want a little softer Mutton Fry. Otherwise you can keep stirring it and sauteeing it until the crunchiness you want in the Mutton pieces. It is a little longer process.
- I suggest you always keep it to medium crunch so that it is easy to eat. Also reduce the use of hot peppers for the children everytime you make it. Make a separate small portion for the kids to relish it too. If you are cooking for only the elders, then you can make it more crunchier and crispier as you wish. Serve it hot with a dash of lemon juice.
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