ABOUT Hyderabadi Kuchla Huwa Gosht... RECIPE

An authentic traditional recipe from my kitchen for you all. It's a deliciously done one pot dish that can be relished with rice and khatti dal. Made easily with commonly used pantry staples, this one will surely tickle your tastebuds with it's awesome melt in mouth texture and aroma both. Cubeb or tailed pepper is the key ingredient in this and it imparts a unique flavour to this dish apart from it's lovely aroma. A wonderful addition to any get togethers or family reunions, this can be a show stealer for sure. Happy Hyderabadi Cooking!

Ingredients Serving: 6

Mutton boneless 500 gm
Ginger garlic paste 1 1/2 tbsp
Salt 1 1/2 tbsp
Green chillies big ones 3
Coriander leaves 1/4 cup
Mint leaves 1/4 cup
black pepper powder 1 tsp
Cubeb powder 1/2 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Oil 3-4 tbsp
Fried onions 1 cup (for garnishing)

Instructions

TO A GRINDING JAR, ADD BONELESS MUTTON IN PARTS.
ADD GREEN CHILLIES,CORIANDER AND MINT LEAVES ALONG WITH GINGER GARLIC PASTE NEXT.
AND FINALLY SALT ACCORDING TO ONE'S TASTE AND LIKING.
DO NOT GRIND IT INTO A FINE PASTE AS MINCE BUT JUST A RANDOM PULSE.
TO MAKE IT AS POUNDED MUTTON AS SEEN HERE.
FINISH IT OFF WITH ALL THE MUTTON AND GIVE IT A GOOD MIX.
ADD 3-4 TABLESPOONS OF OIL TO A DEEP COOKING PAN.
THROW IN THE FRESHLY POUNDED MUTTON.
LET IT COOK IN IT'S OWN JUICES ON A MEDIUM HIGH HEAT.
BY COVERING IT UP WITH A LID FOR NEARLY 20 MINUTES.
AFTER THE STIPULATED TIME,ADD A TEASPOON OF BLACK PEPPER POWDER,1/2 A TEASPOON OF CUBEB POWDER AND A TEASPOON OF CUMIN POWDER.
AND FINALLY A TEASPOON OF GARAM MASALA POWDER.
MIX ALL THAT REALLY WELL AND CAN ADJUST SALT AND SPICES AT THIS POINT ACCORDING TO ONE'S CHOICE.
SAUTE IT WELL UNTIL THE OIL IS SEEN SEPARATING.
ALL DONE NOW AND READY TO BE SERVED.

Similar Recipes