Guide to Prepare Hyderabadi Arvi Gosht ka Khatta

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, hyderabadi arvi gosht ka khatta. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hyderabadi Arvi Gosht ka Khatta is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Hyderabadi Arvi Gosht ka Khatta is something that I have loved my whole life.

Steps to Make Hyderabadi Arvi Gosht ka Khatta

To get started with this particular recipe, we must prepare a few ingredients. You can have hyderabadi arvi gosht ka khatta using 14 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Hyderabadi Arvi Gosht ka Khatta:

1. Prepare 1/2 kg Colocasia or Arbi
2. Make ready 1/2 kg Mutton Bone-in
3. Make ready 6-7 Tomatoes chopped
4. Prepare 2 tsp Salt or to taste
5. Take 2 tsp Red chilli powder
6. Prepare 1/2 tsp Turmeric powder
7. Take 1 tsp Cumin powder roasted
8. Make ready 1 tsp Coriander powder roasted
9. Make ready 2 tsp Ginger garlic paste
10. Take 2 Sprigs Curry Leaves
11. Get 1 small bunch Coriander Leaves finely chopped
12. Make ready 4 tbsp Oil
13. Get 1 lemon sized ball of Tamarind
14. Take 3 Onions thinly sliced

Instructions

Steps to make Hyderabadi Arvi Gosht ka Khatta:

1. Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin.
2. Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat Oil in a pressure cooker.
3. Add Curry leaves at first and then sliced Onions with Ginger garlic paste. Saute it well until the raw smell fades away. Now add Mutton pieces. Next add in all the spices too. Cumin and Coriander seeds should be roasted slightly before pounding.
4. Next, add finely chopped tomatoes and allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Add more water if desired.
5. Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat. Serve this hot with Rice, Phulkas or Chapatis.

As simple as that Steps to Prepare Hyderabadi Arvi Gosht ka Khatta

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