Entree: India – Hyderabad / Telangana – तलवा गोश्त ➤ Talawa Gosht (Spiced shallow-fried mutton from Hyderabadi cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) mutton (goat or lamb), bone-in pieces approx. 1–1.5 inch (2.5–4 cm)
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) Kashmiri red chili powder or regular red chili powder (adjust to taste)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) ground coriander
- 1 tsp (6 g) salt, adjust to taste
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 green chilies, slit lengthwise
- 1 tsp (2 g) cumin seeds
- 2 tbsp (30 ml) water (if needed for marinade)
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. In a large bowl combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, ground coriander, and salt. Add the mutton pieces, toss to coat thoroughly, cover and refrigerate to marinate for at least 1 hour or up to overnight.
2. Heat 4 tbsp (60 ml) oil or ghee in a wide heavy skillet over medium-high heat. Add cumin seeds and let them sizzle briefly, then add the sliced onion and cook, stirring, until deep golden brown and caramelized, 8–10 minutes.
3. Remove half the caramelized onions to a plate. Add the marinated mutton pieces to the hot skillet in a single layer (work in batches if necessary) and sear without moving for 3–4 minutes to develop color.
4. Turn the pieces, add slit green chilies and the reserved caramelized onions back into the pan, reduce heat to medium, cover loosely and cook, turning occasionally, until mutton is tender and browned, about 25–35 minutes depending on piece size; add 2 tbsp (30 ml) water if the pan becomes too dry.
5. When the meat is cooked and the exterior is browned and slightly crisp, increase heat briefly to evaporate any excess liquid and concentrate flavors, stirring to coat with the spices and onions.
6. Taste and adjust seasoning, garnish with chopped cilantro and serve hot with naan, paratha, or steamed rice.