Creamy Gosht Fry

Name: Creamy Gosht Fry
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg Mutton bone-in or boneless; 2 tbsp Ginger Garlic Green Chilli paste; 1 tsp Salt or to taste; 1 tsp Kashmiri Red Chilli powder; 1 tsp Turmeric powder; 1/2 tsp Garam Masala; 4-5 tbsp Oil; 3-4 slit Green Chillies; 1 sprig Curry Leaves; 2 tbsp chopped Coriander Leaves; 1 tbsp Lemon juice; 3 tbsp Homemade Malai or Milk Cream

ZMA @zesty5

#CA26
#Week11
#Hyderabadicuisine
#cookpadindia
#newrecipe
#Talahuwagosht
#Lamb
#Mutton
This is my grandmother's recipe with pure homemade Buffalo Milk Cream. It's the same original Mutton Fry or Hyderabadi Tala huwa Gosht but with an exception of Milk Cream that renders it juicy, succulent and creamier. It's absolutely refreshing and flavourful packed with loads of Protein and essential nutrients.
The most loved one in my maternal home, this dish is made on every single special occasion and a must have on the weekends too.
The spices are simple and the method is easy as well. Slow cooking this Fry recipe makes it even more flavourful and aromatic. But this time I preferred to pressure cook. The ingredients can be adjusted according to one's own preferences. Let's get started then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

1 kgMutton bone-in or boneless
2 tbspGinger Garlic Green Chilli paste
1 tspSalt or to taste
1 tspKashmiri Red Chilli powder
1 tspTurmeric powder
1/2 tspGaram Masala
4-5 tbspOil
3-4slit Green Chillies
1 sprigCurry Leaves
2 tbspchopped Coriander Leaves
1 tbspLemon juice
3 tbspHomemade Malai or Milk Cream

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Steps

25-30 minutes

1

Wash and cut boneless mutton pieces to bite sized one's. Neither too big nor too small. Marinate it with ginger garlic paste and all the powdered spices mentioned except garam masala powder and lemon juice. Keep aside for an hour.
2

Pressure cook it with as minimum water as possible for upto 8 to 10 whistles or more as required. Add half of coriander and curry leaves along with half of the oil mentioned. Do not add more water unnecessarily to avoid watery content. Let the pressure settle down on it's own before opening the lid of the cooker.
3

In a non-stick pan or a wok, heat oil, firstly add the curry leaves along with the slit green chillies and then add cooked mutton to it. Also add malai at this point. You can cook it for about 10-12 minutes and then stop. Otherwise you can keep stirring and sauteing it until the crunchiness you want in the mutton pieces. It is a little longer process.
4

I suggest you always keep it to medium crunch so that it is easy to eat. Also reduce the use of hot peppers for the children everytime you make it. Make a separate small portion for the kids to relish it too. If you are cooking for only the elders, then you can make it more crunchier and crispier as you wish. Serve it hot with a dash of lemon juice. Enjoy!

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ZMA @zesty5

on June 14, 2026 18:13

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.