Tala Huwa Gosht

Ingredients:
Boneless Meat ( Mutton / Beef) – 600gms, washed and drained, cut into small bite size pieces
Onions – 100 gms Sliced
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp

For Baghaar:
oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 7-8 leafs
Coriander– 1/4 cup, finely chopped
MInt Leaves – 1/4 cup, finely chopped,
Green chillies – 4, each slit into halves
Black papper powder – 1/2 tsp
kawabchini– 1/2 tsp, dry roasted finely powdered
Lemon juice – 2 tbsp

Procedure:

In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender.
In a kadai at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped oriander and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.

Once the meat is done, let it cook uncovered until all of the liquid has been evaporated and when it looks dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat your tala huva gosht is ready to serve.