Hydrabadi Tala Gosht (Stirr fried meat) is something really simple to make with very few ingredients. Most of the Hyderabadi recipes which I have been sharing here, are been transferred to me by Mom who learned those recipes from My Dadi Ammi. This is certainly one of those dishes which I’ve been enjoying since my childhood. Its best combination is khatti daal (Sour Lentil) but it can be enjoyed with any kind of daal and gravy. Since my kids are not a big time daal fan, feeding them daal with this meat becomes much easier. Also they enjoy it in sandwiches and wraps so whatever amount I make, it usually lasts for less than a day.
Tips
If you are making it with fresh cut meat then the meat will get tender quickly, in that case try to cook at high flame to quickly dry the left over water.
Since we don’t use any meat tenderizer, the small bite size pieces of meat takes less time to cook. If you are keeping them a bit bigger cook them for extra 10-15 minutes with extra 1/2 cup of water.
Hydarabadi Tala Gosht (Fried Meat)
Ingredients
- 1 kg Meat beef/mutton without fat small bite size pieces
- 2 tbs Ginger garlic paste
- 1 tsp Red chili powder
- 1 tsp Salt or According to your taste
- 5-6 Green chilies
- 2-3 tbs Lemon juice
- 2-3 cups Water depends on meat qty
- ½ cup Oil
- 2 tbsp Fresh Coriander Leaves Chopped
Instructions
- Take a pot add meat, water, ginger garlic paste, chilies(both green and red) and salt in it
- Put the pot on stove on medium to low heat and let it simmer with closed lid, until the meat becomes tender.(If the meat is fresh then 2 cups water would be enough but if it was frozen then it might need 3 cups of water)
- Then add oil when there is still some water left at the base of the pot and fry it till the masala separates from oil.(If you will fry it with no water at all then the meat will become rubbery not moist as it must be) .
- At the end add lemon juice and coriander leaves.
- Garnish it with lemon n green chillies..
