Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi kulfa gosht. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
#Kulfa_kibhaji_mutton#kulfagosht Assalamualaikum everyone welcome to my channel. Thank you so much for your support. please like share and subscribe. How to Make Hyderabadi Kulfe ki Bhaji Gosht or Purslane leaves Mutton curry at Home from Maimoona Yasmeen's Recipes.
Hyderabadi Kulfa Gosht is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Hyderabadi Kulfa Gosht is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have hyderabadi kulfa gosht using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hyderabadi Kulfa Gosht:
- Take 8 cups Purslane leaves
- Make ready 1/2 kg Mutton bone-in
- Make ready 1 tbsp Ginger garlic paste
- Prepare 1 tsp Salt
- Take 2-3 Onions finely sliced
- Make ready 4-5 Tomatoes finely chopped
- Get 1 tbsp Red chilli powder
- Prepare 1/2 tsp Turmeric powder
- Prepare 4 tbsp Oil
- Get 3 Green Chillies slit
- Get 1 tbsp Kasuri methi (optional)
Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for meat. 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.
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!
Kulfa Gosht - Chunks of Lamb in a succulent and spicy Purslane leaves mash. Chop off and discard the roots, tough stem ends and any yellow flowers of the purslane plant. A Casual Dining Experience, serving Authentic Hyderabadi Cuisine with a belief that " PIZZA IS JUST A WORD BUT BIRYANI IS AN EMOTION". Tala hua gosht is a Hyderabadi dish which is nothing but mutton fry taken as a starter or eaten along with dal and rice. Detailed instructions into making Hyderabadi tala hua gosht recipe Hyderabadi lal gosht is a unique and delicious recipe from the city of Hyderabad.
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