Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, hyderabadi kulfa gosht. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
#Kulfa_kibhaji_mutton#kulfagosht Assalamualaikum everyone welcome to my channel. Thank you so much for your support. please like share and subscribe. Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India.
Hyderabadi Kulfa Gosht is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Hyderabadi Kulfa Gosht is something which I’ve loved my entire life. They’re fine and they look wonderful.
Easiest Way to Prepare Hyderabadi Kulfa Gosht
To get started with this particular recipe, we have to first prepare a few ingredients. You can have hyderabadi kulfa gosht using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Hyderabadi Kulfa Gosht:
- Make ready 8 cups Purslane leaves
- Get 1/2 kg Mutton bone-in
- Get 1 tbsp Ginger garlic paste
- Get 1 tsp Salt
- Make ready 2-3 Onions finely sliced
- Make ready 4-5 Tomatoes finely chopped
- Get 1 tbsp Red chilli powder
- Prepare 1/2 tsp Turmeric powder
- Make ready 4 tbsp Oil
- Take 3 Green Chillies slit
- Get 1 tbsp Kasuri methi (optional)
Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India. Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for "meat". The combination of purslane with lamb is a unique fusion by Hyderabadi Muslims. Hyderabadi Talawa Gosht is a delicious Indian recipe served as a Side-Dish.
Instructions
Steps to make Hyderabadi Kulfa Gosht:
- Wash and pluck the Purslane leaves from it's stems. Wash them thoroughly. Drain and keep aside. In a pressure cooker, saute the Onions at first. After they turn light pink in colour or a bit translucent, add Mutton along with all the spices except Kasuri methi and the Coriander leaves.
- On a low flame, saute it for 4 to 5 minutes. Add tomatoes along with a little salt and cook until they get tender and mushy. Close the lid and pressure cook it for 6 to 7 whistles. Add only one cup of water. Allow the pressure to settle down before opening the lid.
- Keep the flame high and add the purslane leaves with kasoori methi along with coriander leaves. Keep the heat on high and cook until done. See to it that the water if any dries up completely. Keep the consistency according to your preferences. Stir in between to check. Kasoori methi gives it a nice taste. It is purely my idea. Cook until the oil starts leaving the sides of the pan. Serve hot with Chapatis or Rice.
- A very yummy non veg preparation from Hyderabad City using Purslane leaves (Kulfa) and Mutton. It is one of the prominent side dishes made in the city on everyday basis. This is a very tempting accompaniment to the dry curries or any fried items because it has tomatoes added in it. Serve this with rice or simple rotis, it tastes just right. Happy Cooking Everyone!
How to Make Hyderabadi Talawa Gosht. Shred the beef in a mixer. Ensure that the cubes are not fully minced but. Kulfa gosht is a popular dish among Hyderabadi Muslims originating in Hyderabad India Kulfa is an Urdu word for purslane a succulent green leafy vegetable. Quick and Tasty.#ShareWithEveryOne Like page and Subscribe to Our Youtube Channel For More Hyderabadi Recipes.
As simple as that Recipe of Hyderabadi Kulfa Gosht
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