Hyderabadi Arvi Gosht ka Sherwa

Name: Hyderabadi Arvi Gosht ka Sherwa
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1/2 kg Colocasia or Arbi; 1/2 kg Mutton Bone-in; 6-7 Tomatoes chopped; 2 tsp Salt or to taste; 2 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1 tsp Cumin powder roasted; 1 tsp Coriander powder roasted; 2 tsp Ginger garlic paste; 2 Sprigs Curry Leaves; 1 small bunch Coriander Leaves finely chopped; 4 tbsp Oil; 1 lemon sized ball of Tamarind; 3 Onions thinly sliced

ZMA @zesty5

#week2of5
#cookpadindia
A tangy super delicious side dish of Hyderabad City. It can be made with mutton also. Colocasia is simmered in a thick tomato and tamarind gravy with simple spices and is best enjoyed with Rice. Simple comfort food. It's a good option for Lunch as it's a gravy and is the best one to be had with Rice. It's a good option to have with Chapatis too. It can be made with or without meat. Though addition of Mutton makes it more delicious.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

1/2 kgColocasia or Arbi
1/2 kgMutton Bone-in
6-7Tomatoes chopped
2 tspSalt or to taste
2 tspRed chilli powder
1/2 tspTurmeric powder
1 tspCumin powder roasted
1 tspCoriander powder roasted
2 tspGinger garlic paste
2 SprigsCurry Leaves
1small bunch Coriander Leaves finely chopped
4 tbspOil
1lemon sized ball of Tamarind
3Onions thinly sliced

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Steps

35-40 minutes

1

Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin.
2

Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat Oil in a pressure cooker.
3

Add Curry leaves at first and then sliced Onions with Ginger garlic paste. Saute it well until the raw smell fades away. Now add Mutton pieces. Next add in all the spices too. Cumin and Coriander seeds should be roasted slightly before pounding.
4

Next, add finely chopped tomatoes and allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Add more water if desired.
5

Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat. Serve this hot with Rice, Phulkas or Chapatis.

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ZMA @zesty5

on May 26, 2020 21:11

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.