Hyderabadi Kulfa Gosht or Purslane Leaves with Mutton

Name: Hyderabadi Kulfa Gosht or Purslane Leaves with Mutton
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 8 cups Purslane leaves; 1/2 kg Mutton bone-in; 1 tbsp Ginger garlic paste; 1 tsp Salt; 2-3 Onions finely sliced; 4-5 Tomatoes finely chopped; 1 tbsp Red chilli powder; 1/2 tsp Turmeric powder; 4 tbsp Oil; 3 Green Chillies slit; 1 tbsp Kasuri methi (optional)

ZMA @zesty5

#rainbowweek6
#cookpadindia
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.

Enjoy Hyderabadi Cooking with Zee!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zee!

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Ingredients

30 minutes

6 servings

8 cupsPurslane leaves
1/2 kgMutton bone-in
1 tbspGinger garlic paste
1 tspSalt
2-3Onions finely sliced
4-5Tomatoes finely chopped
1 tbspRed chilli powder
1/2 tspTurmeric powder
4 tbspOil
3Green Chillies slit
1 tbspKasuri methi (optional)

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Steps

30 minutes

1

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.
2

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.
3

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.

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ZMA @zesty5

on April 12, 2020 14:25

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.