Hyderabadi fried mutton (Tala hua gosht)

This has been a favourite recipe at home for decades. Although it takes a bit of time to make, it is a simple recipe. I remember having this dish as a child, chewing on the crisp pieces of mutton, especially those attached to the bone, and never wanting to stop. My mother literally had to take the bowl away so I would stop eating.

The dish is a classic in Hyderabad, but one that is hardly seen in restaurants. It is a simple preparation, but one that pops with flavour. The meat is crisp and coated with the spices. Soft and juicy, the dish is best paired with dal and rice or kichidi. Today, this traditional dish, which is traditionally made with mutton, is also prepared with chicken as a healthier alternative.

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Ingredients: 2 lb of mutton with bone

2 teaspoons ginger paste

2 teaspoons garlic paste

Salt, to taste

4-8 cups water

1 cup oil or ghee

3-4 teaspoons chilli powder, or to taste

Salt, to taste

Bring 4 cups of water to a simmer in a pressure cooker or pot. Add the meat, ginger, garlic, and salt and bring to a boil. Pressure cook for four whistles and allow the pressure cooker to open naturally, after about 20 minutes.

If you want to use the stovetop, add 8 cups of water and the remaining ingredients. Simmer gently for 75-90 minutes until the meat is tender. If the water dries out, add a half cup at a time until the meat is done.

When the meat is cooked, simmer the mutton and gravy until the sauce is almost evaporated.

Heat a wok with the oil on medium-high heat. Add the meat and any remaining liquids to the wok and fry. Be careful, the liquids will bubble and spit. Fry until the meat is browned and crisp, about 15 minutes.

When ready, sprinkle the chilli powder over the mutton and mix well. Be careful not to burn the chilli. Toss well and cook for 45 seconds and remove from the heat.

Serve immediately.