Tala hua Gosht~III

I really love to discuss food; and also to host food events on my blog despite the effort it demands. Often it happens that with changing scenes of life, we tend to disremember and think no more of our most innate and deeply connected basic memories. And when by some means that old faded memory rejuvenates, you are instantly transported to that era of old times to relive and rewind. Food and memories are always so deeply associated. I have been hosting The Hyderabadi Ramadan Food Festival and The Hyderabadi Bakri-Eid Food Festival on my blog since last year الحمد لله, and through these events and the participation of few enthusiastic foodies, I have come across so many amazing recipes, some that invariably remind me of my Ammi‘s food and some that I have never heard or tasted before.

Dhajji Kawab (or) Tala hua Gosht III ~ Shredded crisped meat with roasted potatoes

One such recipe was Syeda’s Dhajji Kawab. It reminded me of all those good old childhood memories filled with fun, leisure and laughter. This recipe was a usual in my Ammi’s house. She would prepare it for us all with so much love and we relished every last bit of it all. Somehow this recipe faded in my mind and it was only Syeda’s post that rekindled those memories. Jazakallahu Khairun Syeda.

Normally this dish is referred to as Tala hua Gosht~Sautéed meat. There exist many variations of Tala hua Gosht in Hyderabadi cuisine as Lamb meat is what is mostly preferred over any other meat by Hyderabadis. Syeda named it Dhajji Kawab (‘dhajji‘ in Urdu language means ‘shred’) and I really loved the name, so I am also going by it.

Update: According to Mahejabeen, a reader of my blog, this dish is also referred to as Buri ka Gosht. An another reader Pasha Bhai, has chipped in that this dish is also called as Tala Hua Chindi Gosht.
Thank you Mahejabeen and Pasha bhai!

Today I am sharing my version of this recipe. I go gaga over it, one of my most favorite recipe that I have learnt from my Ammi. I recommend all my readers to once try this recipe and I am pretty sure inshallah you will all also fall in love with it.

Dhajji Kawab (or) Tala hua Gosht III ~ Shredded crisped meat with roasted potatoes


Lamb/Veal meat (without bones) – 500 gms
Salt – to taste
Turmeric powder – 1/2 tsp
Ginger-garlic paste – 1 1/2 tbsp
Red chilli powder – 2 tsp
Small green chillies – 2, finely chopped
Black pepper powder – 1/8 tsp
Cilantro – 1 tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Russet Potato – 1, large, peeled and quartered
Lemon juice – 2 to 3 tbsp
Canola oil


Note: You need a heavy bottomed and preferably non-stick pan, or a well-seasoned cast iron pan for this recipe, or else the meat will stick to the bottom of the pan and burn.

1. Add the meat, 1 tsp salt and 1/4 tsp turmeric powder, 2 cups water to a pressure cooker and pressure cook the meat until it is very tender. Once the meat is done, drain the meat and reserve the water in a bowl. Using your hands, tear the cooked meat into fine shreds and add it to the reserved water. (if you are using meat with bones, discard the bones and only use the meat)
2. In a heavy bottomed and preferably non-stick pan or a cast iron skillet at medium-high heat pour 6 tbsp oil and add the quartered potatoes and stir fry them until they are browned on all sides. Using a slotted spoon remove the potatoes onto a platter and keep aside. In the same pan, add the ginger-garlic paste and stir fry for a few seconds. Now add the water+shredded meat and mix well. Add red chilli powder, salt, turmeric powder and mix. Let it cook until all of the moisture has been evaporated. Now add the stir fried potato quarters, black pepper powder, green chillies, cilantro and mint and mix. Spread the mixture out in the pan in one layer. Let it cook them without stirring for half a minute to give the meat the chance to crisp up. Continue cooking while stirring until all the meat has been nicely fried and crisped up. Pour in the lemon juice and mix. Serve immediately garnished with onion rings and cilantro.

For more versions of Hyderabadi Tala hua Hosht, please visit the Recipe index.

On a side note, I wholeheartedly thank all my well wishers who emailed me and asked about my well-being. الحمد لله I am doing good and back to my usual routine.


25 thoughts on “Tala hua Gosht~III

  1. Salaamalykum , above in the method i think u have missed ginger/garlic
    Paste. Like when to put it while pressure cook or after.
    Mona bahen i am ur big fan.
    Allaha aap ku kamiyaab karey.


  2. Thank you sooooo much! Ive used your arvi aur gosht ka khatta salan recipe (sans gosht, b/c thats how my mom used to make it), and your khatti dal recipe, aloo gobi recipe, and kairi ka dopiaza recipe, and they have all turned out amazing. I do small variations that i remember my mom doing, but I would be lost without your blog. Tala hua gosht with khatti dal is my favorite dinner of all time, so ill have to try this one soon! Thanks again.

    PS–I cant wait until you publish a cookbook, i will be the first to buy it!! 😀

  3. hi! a true -blue hyderabadi as i am , i can’t tell u how happy i am to get on to your side and read all the favourite hyderabade dishes.the names and the pictures accompanying them make me drool. i think i’m going to re-discover hyd cuisine all over again. i loveeeeeeee cooking and try to get authentic recipes for every kind of world cuisine.but rediscovering our own food makes me feel a proud hyderabadi!!!!thanks for the efforts!

  4. Salam Mona, good to see you blogging, and love your version of tala hua gosht,really this is one dish that I LOVE TO LOVE, i have so fond memories associated with it,whenever this was made, I had1 extra plate of it, whenever this was made during the weekdays,after I came back from college, Ammi knew that this was my favourite, she would mix rice, khatti daal and tala hua gosht and I loved eating it with spoon, it tasted out of the world….I miss my mom so much:(

  5. can i make this with chicken?

    Farah, I have never tried it with chicken. You can experiment it with chicken if you like. ~Mona

  6. I think you’re channeling my inner thoughts this week Mona … I was just thinking about making tala hua gosht and was going to refer to YOUR site for the authentic recipe! But I think I like this version best of all, so will be trying it out soon 🙂

  7. Excellent recipe Mona! Tried it today and was amazed that such a mouthwatering dish could be prepared without using too many spices! It’s good to have you back- keep up the good work.

  8. Your pictures are drool worthy! 🙂 I`ve been a regular visitor to your site for about 6 months now but only recently tried a couple of recipes.Chicken 65 and one version of the tala hoa gosht.They were super yummy.My hubby was quick to comment that somehow i`m becoming a better cook all of a sudden :)Keep up the good work Mona.

  9. Assalamualaikum,

    It reminds me of my Valima where this was served. Normally, no one like to remembers bad days, so am i. But with your blog i rediscovering myself.

    Ah! Welcome back, me and my wife were missing your posts.

    Regards to your family.

  10. My khala makes this ” dhaji kabab ” too but sans potatoes.I am sure potatoes would further enhanced the taste of the this simple yet delicious dish. will definitely try your version.

  11. thanks for the superb recipe mona ,its also called buri ka gosht , falling in love with your cooking

    Mahejabeen, Jazakallahu Khairun, will update the post. ~Mona

  12. I love recipes which includes vegetables along with meat bcoz there is no such preparation in the south indian cooking. I remember trying one of ur dish with spinach and meat and loved it.. thanks for this one.

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