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If you’re looking for a quick and simple mutton recipe, this one will satiate your craving. This mutton recipe is not only simple to make, but the blend of spices that are stir-fried to perfection make it the ideal delight for your taste buds. Mutton fry is a traditional Indian dish that pairs well with a variety of side dishes, including biryani, jeera rice, pulao, naan, roti, and paratha, to mention a few. This recipe for dried mutton pairs well with nearly everything and makes a delectable appetiser. Especially if you're hosting a party or celebrating a special occasion at home. In fact, if all the ingredients are available, this is one of those meat recipes that can be quickly made with little effort.
Making this simple meat recipe at home allows you to control both the quality and amount of the dish. Aside from that, using high-quality products when making this meat treat at home simply improves the health and hygiene aspect. This recipe might make a fantastic starter or appetiser if you are hosting a party and you have picky eaters who will be there. In fact, due to its dryness and lack of mess, it is the ideal item to bring along for picnics, road trips, and cookouts. Additionally, marinating the mutton chunks for a longer period of time will help them absorb the spice marinade and enhance the flavour of the dish.
Tala Gosht
It is typically advised that you always keep the crunch level at medium so that it is simple to eat. Additionally, each time you make it, use fewer chilies for the kids. Make a separate, tiny serving for the youngsters so they may enjoy it as well. If you are only cooking for the elderly, feel free to add additional crunch and crisp as you choose.
Here’s the recipe for Hyderabadi Tala Gosht.
Ingredients:
• 1 kg boneless mutton or bone
• 1½ tbsp chilli powder
• 1 tbsp black pepper powder
• 1 tbsp salt
• 1 tbsp ginger-garlic paste
• 1 tbsp garam masala
• ½ tsp of kabab chini powder
• 3-4 tbsps oil
• 4-5 sliced green chilies
• ½ cup chopped coriander leaves
• 10 curry leaves
• 1 tbsp lemon juice
Method:
• Wash the meat and cut it into bite-sized pieces.
• Add all the masalas with the meat and marinate for 30 minutes.
• Cook it in a pressure cooker for up to 8 to 10 whistles using the least amount of water possible.
• Heat the oil in a nonstick pan or wok, then, add the curry leaves, and then add the mutton.
• Add the green chilies, and continue stirring while cooking.
• Cook for 4 to 5 minutes and then remove from the heat.
• If not, keep tossing and sautéing it until the mutton chunks are the desired level of crunch.
• Serve it hot with a squeeze of lemon juice.
