Tala huwa Gosht~II
An another after-qurbani special meat preparation that my Ammi used to prepare on Eid, which was a hit with us all as well as the guests.
A very simple meat preparation with lamb, onion, and basic flavorings, this dish will definitely become one of your favorites just it is my family’s. Lamb meat is enjoyed more than chicken meat in Hyderabad. Almost every Hyderabadi household has many versions of Talahua Gosht, which is a classic Hyderabadi Lamb preperation. I had also posted a different version here on my blog a few days back, and plan to post few more in the future inshallah.
There is no need to add oil while cooking for this recipe. Lamb with bone has enough fats that release after the meat is pressure cooked which help develop taste. I enjoyed this dish along with Khushka and Tamatar dal today on this cold snowy day.
Tala huwa Gosht~II – Braised Meat in aromatic spices and onion
Lamb meat(with or without bone, preferably leg with bone) – 500 gms
Onion – 150 gms, roughly chopped
Red chilli powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Ginger garlic paste – 1 1/2 tbsp
Turmeric powder – 1/4 tsp
Roasted Coriander powder – 1/2 tsp
Lemon juice – 1-2 tsp (optional)
In a pressure cooker, add all the above ingredients except coriander powder and lemon juice and pour 1 cup water. Mix well and pressure cook until the meat is tender. Once done, add coriander powder, keep stirring and let it cook uncovered at medium high until there is no moisture left and the masala clings to the meat. Pour in lemon juice and serve warm along with roti or rice.
This simple lamb preparation is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes before December 31, 2009. Click on the link for more details.