Friday, December 11, 2009

Tala hua Gosht or Dhajji kabab


This one was, is and will be my favourite! My mom just called it tala hua gosht,but the fancy term to it is 'dhajji kabab', because the meat is cooked till tender and then the meat is shredded like thread with fingers and then fried till crisp brown or soft brown,whichever way you prefer.You can enjoy it with warm parathas or khatti daal and steamed rice,I prefer the latter.

This was a frequent dish enjoyed by all of us after Eid-ul-Adha,to use up the meat lying in the freezer


Ingredients:
1)mutton(with or without bones) 1 Kg
2)ginger garlic paste 2tbsp
3)red chilli powder 1 tsp(accd to ur taste)
4)turmeric 1/2 tsp
5)lemon 2
6)onion 1/2 small for garnishing
7)cilantro chopped 2 sprigs for garnishing
8)oil 1/2 cup
9)salt

Method:
--In a pressure cooker,put the mutton,1 tbsp of the ginger garlic paste,chilli powder,turmeric,salt,half a cup of water and a tablespooon of oil.
--Let it cook for 3-4 whistles(if not using pressure cooker cook till the meat is really tender that it breaks by pressing between two fingers)
--Wash your hands clean,and shred the tenderized meat,like threads, if using meat with bones separate the meat from bones and discard the bones.
--Taste the tenderized meat,you can add the seasoning while frying if you find something missing(like less salt or less chilli).
--Heat oil in a wok,when the oil is hot,out the remaining ginger/garlic paste, fry till fragrant,then add the shredded meat,if required salt and chilli powder, mix well.
--squeeze out the juice of one lemon.
--If you like soft meat,turn off the heat when the meat changes color to brown and if you like crispy mutton fry for some more time.
--Before turning the fire off, sprinkle the squeezed lemon juice all over the meat and mix well.
--After turning off you can drain the oil from the meat by spreading the fried mutton on a paper towel.so that the excess oil is absorbed.
--cut the other lemon into wedges for garnishing.
--garnish with sliced onion or onion rings and cilantro.

This recipe of mine goes to the event “The Hyderabadi Bakr-Eid Food Festival-’09″ hosted by Mona of Zaiqa


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7 comments:

Mona said...

Syeda, even my Ammi used to make this exactly same dish called as 'dhajji kawab' or 'Tala Gosht'. It is also my hubby's favrite.
Jazakallahu Khair for your entry Syeda! The click is mouth watering!

Anonymous said...

Sounds looks very delicious...

Yasmeen said...

A true hyderabadi classic ,syeda.The shredding does make gosht even crispier,I'm gonna try this method next time :D

Rahin said...

Definitely gonna try this one , the recipe sounds delicious n it looks yummy

Muneeba said...

Sounds delish! Great with fresh naan or parathas ... gosh, it's making me drool!

Roha said...

Asalamwalikam syeda,

Its my favourite! my mama used to cooked tala hua gosht..with Khatti dala and as side dish..:)

i would love you to view my blog too..:)
http://hyderabadicuisinerecipes-angel.blogspot.com/

Amarnath said...

This is also known as Gosht ka Sev....