Tala huwa Gosht~I

Perhaps one of the most simplest yet ambrosial meat preparations, made very often in Hyderabadi households, that I love to prepare for my family is Tala huwa Gosht, which means Sautéed meat. Simple seasonings, an aromatic baghaar, and lemon juice are the main flavoring ingredients.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Enjoy this delicious Hyderabadi meat preperation along with Tamatar ki dal, or Khatti dal and Baghara Chawal or plain Khushka.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs


Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp


1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender. Make sure it not tough at all.
2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated. Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

This recipe is also being featured in the HomeAway.co.uk Travel Cookbook.


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19 Responses to “Tala huwa Gosht~I”

  1. Nice yummy meat preparation..Mona.

  2. That looks soooooooooooo GOOD!

  3. yummy love the recipes
    needeless to say I am REGULAR HERE
    keep the dishes coming

  4. wow this is an answer for the weekend dinner i am planning for my friends!! Sure sounds easy.Thanks mona..

  5. assk mona
    nice, new recipe. perfect for coming bakrid festival prep.
    i liked the kadai, awsome size and thickness. where did u
    buy it.
    i feel u can cook/fry plain mutton in so many different ways and everytime the taste is awsome. therefore talawa ghost is hydis fav.

    Wa-AlaiKumAsSalaam Rizruby, I had bought that non-stick kadai from Hyderabad. ~Mona

  6. Delicious sounding and the mixture of spices is so tantalizing!

  7. nice mutton fry, delicious with curd rice too!!

  8. perfect for coming bakrid delicious Mona.

  9. nice recipe..mouth watering…thanks for sharing

  10. lovely dish. looks so delicious. will try it out this Sunday. Also, what is kababchini ?

    Marie, Kababchini is a spice, plese refer to the post I did on the spice just a few days ago for more information. ~Mona

  11. This used to be my favorite dish as a kid! My parents and friends would make fun of me … because all the other kids would say pizza or burger when asked about their favorite thing to eat … and I’d always say “talla hua gosht”! But I’m pretty sure my mom never used kawabchini … I’ve never even seen it before now .. very interesting.

  12. Thank you for posting this recipe! Is it necessary to use the kawabchini?

    Farah, you can omit it if unavailable. ~Mona

  13. Looks like a nice recipe, and simple 🙂

  14. Looks so delicious….on my list to try 🙂

  15. Mona thanks for the reply & for the correction, I was looking for something new to cook and found your recipe very interesting & yummy (in picture look wow) but I am not a professional cook or say like I am not a cook like our women cook so, I got confused when I did not find the correct instructions and changed my mind to cook something else (Dal Ghosht) but now I can read everything clear & going to make it soon, still confused where I’ll find ‘Kabachini’ in USA, never heard of it nor seen.

    Quaid, you can find Kababchini from Indian stores. It is very easily available in Saudi Arab and Hyderabad. ~Mona

  16. Askm Mona,
    Great job! This is my first time commenting on your blog. I got introduced to this blog just 3 days back (thanks to Facebook 🙂 and I have already tried four of your receipes. All of them turned out great. I think you are doing a fantastic job! Mashallah! Cheers to you and Jazakallah!

  17. OH BTW I just loooovvveed this recipe!! I loved how you have suggested frying the coriander and mint leaves (my fav herbs!). My mom does that too for some dishes (mostly mutton curries even khorma) and it always brings out the best flavours!
    Thanks Mona 🙂

  18. asak mona,,do u have any replacement for kawabchini? since i stay in u.s atlanta and i cant find it here..plz do let me know

    WaAlaiKumAsSalaam Saba, you can simply skip kawabchini and add the other spices if it is unavailable. ~Mona

  19. Hey mona, I added kababchini powder in the beginning and the taste is ruined. Do I only add it towards the end? Plz advise

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