Hyderabad (India) is a beautiful city famous for its rich variety of tastes and flavours in food – from biryanis, meats, kebabs, sweet/bakery dishes, you name it – this royal cuisine has it all. The city is a food lover’s paradise. During my stay in Hyderabad (now I am miles apart), I had experienced the exquisite simplicity of hyderabadi food with subtle flavours and delicate finesse; a true gastronomical delight that has etched in my memory. Well, not only the food but also the people – warm hearted and helpful.
Hyderabadi Lal Gosht is a very simple, easy, aromatic, delicious, spicy recipe prepared from whole spices and yogurt. The separate elements of this recipe combine together giving it a distinctive taste and flavour. This dish can be enjoyed with warm rice, naan, rotis or bread. Recipe thanks goes to my good old hyderabadi neighbour.
Marinated meat simmered and cooked in yogurt with whole spices giving it a distinctive flavour and taste.
prep time: 10 mins, marinating time: 30 mins, cooking time: 20 mins, cuisine: hyderabadi, serves : 6, author :gloria
500gms meat (lamb/goat)
1 big sized onion
3 green chillies (seeded/de-seeded)
2 ½ tsp ginger-garlic paste
2 medium sized tomatoes chopped finely
½ tsp turmeric
1½ tsp chilly powder
1 tsp coriander powder
½ tsp garam masala powder
½ cup curd
½ tbsp mint leaves finely chopped
1½ tbsp coriander leaves finely chopped
pinch of shahjeera
1” cinnamon stick
few curry leaves
salt to taste
Cut the meat into pieces. Clean and drain it in a colander. Marinate meat with 2 tsp ginger-gar paste, curd, 1/2 teaspoon chilly powder, turmeric, salt, mint and coriander leaves, adding 1 tsp of oil. Keep it on the counter top for 30mins.
Dice onions roughly. Put them in the blender and make a fine paste.
Take a heavy bottom pan, add oil. Tip in the whole spices*. Stir for few seconds.
Add green chillies, curry leaves and the onion paste. Saute till the raw smell goes on medium to low heat. Add the remaining 1/2 tsp ginger garlic paste and saute for 2 mins.
Add the marinated meat Stir for 5 mins. Add 1/4 cup water and bring it to boil. Reduce heat and add the tomatoes. Cover and cook till it is 50% done.
Now, sprinkle the remaining 1 tsp each of chilly and coriander powders. Stir to mix. Simmer and cook till it is fully done and oil floats at the top.
Last but not the least, sprinkle garam-masala powder. Do a taste-test and adjust salt accordingly.
Garnish, Serve, Enjoy!!!
do not add water to onions while grinding into paste. cook it well.
can add fried onions too
can prepare this dish using a pressure cooker