Do you trust your mothers recipes? While the overwhelming majority of my Pakistani recipes are inspired by my mamas, I have limited confidence in her written recipes because that secret andaza factor is strong. This one surprised me. It wowed me. So much so I made it twice in one week much to the excitement of my little who loves it just as much as I do.
Recipe Origin: Tala Hua Gosht
Tala Hua Gosht literally translated means fried meat. It is a classically Hyderabadi recipe much like my childhood favourite of Mirch Pasanday. It can be made with mutton or beef and is sometimes cooked in mustard oil for an additional note of flavour.
How to Use Mustard Oil
I don’t usually have mustard oil in my kitchen so I haven’t used it here, but should you have it handy then you absolutely can. If you are concerned about the smell then bring it to a smoking point and let it cool. Use in recipes like this one.
Tala Gosht Ingredients
The ingredients for this Tala Hua Gosht are so very simple.
A Note on the Meat
Often our instinct is to buy the leanest meat we can find, but here you would be doing the dish and yourself a disservice. This dish doesn’t have any onions and needs the moisture from fat. The meat I typically buy is lightly marbled like below. Salt Turmeric Chilli Powder (Cayenne) A Green Chilli Garlic Ginger Cumin powder Garam Masala Curry Leaves Oil Green Chilies Lemon Juice You will also see that unlike the bulk of my Pakistani Beef Recipes which start with 1lb of meat, this one starts with 1.5lb. That’s not just because it’s so darn good, but also because unlike an Aloo Gosht which has the addition of a curry and potatoes, this one is just meat alone and it goes fast!
Garlic & Ginger
While I swear by homemade garlic and ginger pastes, here because there is no other prep work I am happy to take 2 minutes to throw in garlic cloves and grate fresh ginger. If fresh isn’t available to you then go ahead and use 1 heaped tbsp garlic and a level tbsp ginger.
Step by Step Recipe
First combine all the ingredients in the first cook/ tenderizing category in your Instant Pot with ¾ cup water or stove top with 2 cups. For stove top simmer for 50-60 minutes until tender. For IP put pressure on high for 22 minutes and then let it natural release. Dry up the masala until it starts to stick then add the sautéing ingredients and saute on high heat to get a rich colour and flavour. Adjust seasoning. Squeeze a little lemon juice, scatter with cilantro and minced green chilies and serve. Tried it? Let me know what you thought by leaving a comment and rating below! Share your recreations with me on Instagram by tagging me @flourandspiceblog - Happy cooking!
