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    Home » Pakistani Recipes » Tala Hua Gosht - 3 Easy Steps, BIG Flavour

    5 from 4 votes

    Tala Hua Gosht - 3 Easy Steps, BIG Flavour

    January 25, 2023 by Sarah Mir

    Jump to Recipe Jump to Video Print Recipe

    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!

    Tala Hua Gosht, onions, sheermal and dahi

    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.

    Tala Hua gosht, partial plate view with a spoon on it

    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

    Sauteeing

    Coriander Powder

    Cumin powder

    Garam Masala

    Curry Leaves

    Oil

    Garnishing

    Cilantro

    Green Chilies

    Lemon Juice

    A Note on the Meat

    beef stewing cubes

    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

    garlic and 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.

    tenderized meat

    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.

    Bhunna hua tala hua gosht

    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.

    Tala Hua Gosht on a Spoon

    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 in a plate
    Print Recipe
    5 from 4 votes

    Tala Hua Gosht - Instant Pot & Stove Top

    Tala Hua Gosht is a smoky tasting, roti friendly main that is flavoured with smoky spices and a hit of chilies!
    Prep Time2 mins
    Cook Time45 mins
    Hands off time30 mins
    Course: Main Course
    Cuisine: pakistani, indian
    Diet: Halal
    Keyword: gosht, instant pot, pakistani, hyderabadi
    Servings: 6
    Author: Sarah Mir

    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 release
      Stovetop: 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.
      tenderized meat
    • 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!

    Video

    Notes

    This dish gets most of it's heat from the green chilies, but if you prefer the intensity of red chili powder then feel free to add more!
    « Pakistani Garam Masala Recipe - 10 Minutes
    Achari Masala - A Quick Make Ahead Spice Mix »

    Reader Interactions

    Comments

    1. Fatima says

      January 26, 2023 at 9:04 pm

      Tala va gosht - i have always wanted to make this classic Hyderabadi dish and getting this recipe from you is like a treatt

      Reply
      • Sarah Mir says

        February 03, 2023 at 1:51 pm

        thank you fatima! of course I absolutely expect you to make it with mustard oil ok?

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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