This Tala Hua Gosht has smoky rich tasting meat with a hit of spice and a depth of flavour that comes together SO easily. A must try!
Do you trust your mothers recipes? While the overwhelming majority of my Pakistani recipes are inspired by my mamas, I have limited confidence in her written recipes because that secret andaza factor is strong.
Andaza= guesstimate, the approximation with which most Pakistani mothers season their recipes much to the dismay of their teaspoon and tablespoon loving progeny.
This one surprised me. It wowed me. So much so I made it twice in one week much to the excitement of my little who loves it just as much as I do.
Recipe Origin: Tala Hua Gosht
Tala Hua Gosht literally translated means fried meat. It is a classically Hyderabadi recipe much like my childhood favourite of Mirch Pasanday. It can be made with mutton or beef and is sometimes cooked in mustard oil for an additional note of flavour.
How to Use Mustard Oil
I don't usually have mustard oil in my kitchen so I haven't used it here, but should you have it handy then you absolutely can. If you are concerned about the smell then bring it to a smoking point and let it cool. Use in recipes like this one.
Tala Gosht Ingredients
The ingredients for this Tala Hua Gosht are so very simple.
Tenderizing
Stewing meat (see below)
Salt
Turmeric
Chilli Powder (Cayenne)
A Green Chilli
Garlic
Ginger
Garnishing
Cilantro
Green Chilies
Lemon Juice
A Note on the Meat
Often our instinct is to buy the leanest meat we can find, but here you would be doing the dish and yourself a disservice. This dish doesn't have any onions and needs the moisture from fat. The meat I typically buy is lightly marbled like below.
If you are buying beef and buy lean beef then you won't get any of the juiciness that the fat brings when it cooks out.
You will also see that unlike the bulk of my Pakistani Beef Recipes which start with 1lb of meat, this one starts with 1.5lb. That's not just because it's so darn good, but also because unlike an Aloo Gosht which has the addition of a curry and potatoes, this one is just meat alone and it goes fast!
Garlic & Ginger
While I swear by homemade garlic and ginger pastes, here because there is no other prep work I am happy to take 2 minutes to throw in garlic cloves and grate fresh ginger. If fresh isn't available to you then go ahead and use 1 heaped tbsp garlic and a level tbsp ginger.
Step by Step Recipe
First combine all the ingredients in the first cook/ tenderizing category in your Instant Pot with ¾ cup water or stove top with 2 cups.
For stove top simmer for 50-60 minutes until tender. For IP put pressure on high for 22 minutes and then let it natural release.
Dry up the masala until it starts to stick then add the sautéing ingredients and saute on high heat to get a rich colour and flavour. Adjust seasoning.
Squeeze a little lemon juice, scatter with cilantro and minced green chilies and serve.
Tip: If you want it to taste spicier then add the minced chilies before the lemon juice and cilantro and let cook for 2 minutes!
Tried it? Let me know what you thought by leaving a comment and rating below! Share your recreations with me on Instagram by tagging me @flourandspiceblog - Happy cooking!
Tala Hua Gosht - Instant Pot & Stove Top
Equipment
- Instant Pot / Heavy bottomed pot
Ingredients
Cook One: Tenderizing
- 1.5 lb beef stewing cubes / beef boti (see photo in post)
- 1 tsp salt
- 1 tsp red chili powder
- ⅓ tsp turmeric
- 1 green chili (whole or diced, up to you)
- 8 cloves garlic
- 1.5 inch piece ginger, grated
- ¾ cup water (for instant pot, for stove top use 2)
Cook Two: Sauteeing
- 2 sprigs curry leaves
- 1.5 tsp coriander powder
- ¾ tsp cumin powder
- ¾ tsp garam masala
- ¼ cup oil
Garnishing
- 2-3 diced green chilies
- 3 tbsp minced cilantro
- a squeeze of lemon juice
Instructions
- Combine all the ingredients in the tenderizing section in your pot of choice.Instant Pot: Manual for 22 minutes then natural releaseStovetop: Bring to a boil and simmer on medium low heat until the meat is tender - 50-60 minutes usually, but you don't need to do much for the most of it.
- Crank up the heat and dry up your masala
- Once the masala starts sticking to the bottom of the pot then add your sauteeing ingredients and saute on medium high heat for a few minutes. Your meat and masala will darken and take on a rich aroma and flavour.
- Psst feel free to add a splash of water here if you want a more wet masala!
- Taste, adjust seasoning, then add a squeeze of lemon juice, your chilies and cilantro and enjoy!
Tala va gosht - i have always wanted to make this classic Hyderabadi dish and getting this recipe from you is like a treatt
thank you fatima! of course I absolutely expect you to make it with mustard oil ok?
what a great recipe so easy and tastes fantastic yum
thrilled to hear you liked it!
This recipe is fantastic! It is easy, fast and tastes so good. Was a huge hit, and was lime I spent hours making it. Has already been on repeat at home. I shredded the leftovers and made wraps for lunches the next day. Delicious!
Sukaina this makes me the happiest! thank you so much!
Sarah this is amazing. My 5yr old loves it!!!!! Thanks for sharing.
Thrilled to hear that!!! My younger one is a big fan too and it's nice when kids enjoy their meals!
This is the most amazing week night meal I've made! Such a basic recipe with simple ingredients but tastes so so shaahi!!
Absolutely lovedddd it!
I added coal dum to it in the end and uff it was amazing!
Salwa!!! THRILLED THRILLED THRILLED to read that! Also this coal dum is brilliant - I am going to try it too!
Such a fabulously easy recipe. I used stewing lamb which had some marbling. Didn’t add any oil at all and the meat tastes amazing.
I am SO glad it worked for you!!! Thank you so much for sharing the recipe!
turned out absolutely amazing!
thank you so much for this super easy but finger licking good recipe. xx
Samreen! I am SO SO glad you enjoyed it!