Hyderabadi Aloo Gosht Mahi Khaliya

Name: Hyderabadi Aloo Gosht Mahi Khaliya
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 500 gm Lamb bone-in; 4-5 tbsp Oil; 1/2 tsp Black seeds or Kalonji; 1 tsp Cumin seeds; 1/2 tsp Fenugreek seeds or Methi Dana; 2 tbsp Ginger Garlic Green Chilli paste; 2 sprigs Curry Leaves; 1 tbsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 bunch chopped Coriander Leaves; 2-3 fried medium cubed Potatoes; 4-5 tbsp Peanuts; 3 tbsp Sesame Seeds or Til; 1/4 cup sliced dry Coconut or Copra; 3 roughly chopped and shallow fried Onions; 1 tbsp Cumin seeds; 2 tbsp Coriander seeds; 1/4 cup Dry Tamarind soaked

ZMA @zesty5

#CA2025
#cookpadindia
#Hyderabadi
#newrecipe
#healthy
#everydaycooking
One of the most popular everyday side dishes of the city. It is a one pot dish. This is such an interesting recipe much similar to the Baghare Baingan, the most sought after side dish that goes well with the quintessential Hyderabadi Dum Biryani. The only difference being that it has Mutton bone-in along with the Tamarind water. And in this twist by me, it also has Potatoes cubed, fried and added to the gravy. Creamy and absolutely lip-smacking one that goes well with plain Rice or Rotis as well. It goes well with Baghara Khaana too. All in all, a lovely dish that's a bit on the tangy side just like other side dishes from the City. Hyderabadis on the whole prefer a little bit of tanginess in their Curries and Gravies. And of course Meat is also an essential part of cooking. For the innovative Vegetarian version, one can use Bitter Gourd, Capsicum, Tomatoes etc. For Non-Vegetarian versions, you can use Fish, Prawns, Chicken and Eggs.
Happy Hyderabadi Cooking Everyone!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

500 gmLamb bone-in
4-5 tbspOil
1/2 tspBlack seeds or Kalonji
1 tspCumin seeds
1/2 tspFenugreek seeds or Methi Dana
2 tbspGinger Garlic Green Chilli paste
2 sprigsCurry Leaves
1 tbspRed Chilli powder
1/2 tspTurmeric powder
1 bunchchopped Coriander Leaves
To add extras -
2-3fried medium cubed Potatoes
For the masala paste to be added -
4-5 tbspPeanuts
3 tbspSesame Seeds or Til
1/4 cupsliced dry Coconut or Copra
3roughly chopped and shallow fried Onions
1 tbspCumin seeds
2 tbspCoriander seeds
For Tamarind water -
1/4 cupDry Tamarind soaked

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Steps

35-40 minutes

1

First of all fry the onions in a teaspoon of oil. Shallow fry until translucent. Using a dry grinding attachment of the mixer, make a smooth paste along with the other ingredients as mentioned under the masala paste section after roasting them all.
2

In a pressure cooker, heat oil and add the cumin, fenugreek and black seeds. Next add the curry leaves. Fry all for a minute. Now add the cleaned and washed mutton pieces to it. Saute them for a while and do not forget to add green chillies, ginger garlic paste, red chilli, turmeric, cumin and coriander powders.
3

After 5 minutes of sauteeing, pressure cook it for 6 to 7 whistles. Let the pressure settle down before opening the lid. Add deep fried potato cubes at this stage along with the semi solid masala paste now and saute it on a low flame until the oil starts separating. Potatoes are optional. One can skip this part. But I always add them for my children. They just love it like other kids.
4

After the gravy is roasted well with oil seen separating from the sides, it's time to add the tamarind water now and cook until the raw smell of it is gone. Adjust salt at this stage. Also adjust the consistency too. Keep it a semi thick gravy. Neither too thin nor too thick. Garnish with lots of chopped coriander greens.
5

Relish it at mealtimes with both Rice and Rotis. It tastes absolutely delicious. Enjoy!

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ZMA @zesty5

on April 29, 2025 18:06

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.