Hyderabadi Methi Tamatar Gosht

Name: How to cook Hyderabadi Methi Tamatar Gosht - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Methi Tamatar Gosht

#cookpadindia #lunch #everydaycooking This is a simple yet healthy Curry recipe from Hyderabad that can be made for mealtimes on any given day. It can be relished with both Rotis and Rice. Tomatoes and Onions with Mutton Bone-in make for an excellent gravy that goes well alongside any Rice dish including Hyderabadi Khichdi. It's a perfect dish for Lunch and Dinner with Hyderabadi Tala huwa Gosht also. Made with simple pantry staples, it's a must-have dish, especially on Weekends and small family get-togethers.

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

2 bunches

fresh Fenugreek Leaves

500 gms

Lamb Bone-in

2 tsp

Ginger garlic paste

2-3

chopped Onions

500 gm

large chopped Tomatoes

1 tsp

Salt or to taste

2-3 tbsp

Oil

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

2-3

Green Chillies, slit

small bunch chopped Coriander Leaves

1/2 tsp

Garam Masala

Cooking instructions

* Step 1

Wash and clean the Mutton Bone-in pieces thoroughly. Add Salt and Ginger garlic paste to it. Mix well and let it sit for a few minutes until the other preparations are done.

* Step 2

Heat oil in a Pressure Cooker. Saute onions until lightly brown and done. Add all the ingredients mentioned to it as well. Saute until the raw smell disappears. Now add Tomatoes and cook on low heat for about 10-12 minutes.

* Step 3

And finally, add the Mutton Bone-in. Allow it to get roasted on low heat for a minimum of 5-6 minutes. Also, add Green Chillies and Coriander Leaves to it. Mix well and add about 2 cups of water. Pressure cook for 8-10 whistles on high heat or as required.

* Step 4

Let the pressure settle down on its own before opening the lid of the Pressure Cooker. Add fresh chopped Fenugreek Leaves or Methi. Mix well and let it simmer on low heat for about 5 more minutes. Garnish with Garam Masala and some more chopped Coriander Leaves. Adjust salt according to taste and it's all ready to be served.

* Step 5

As it is due to the presence of Tomatoes in this dish, there's enough water being released into it. So there is absolutely no need for any more water to be added at all. If there is less of it, you can add a cup of hot water to compensate. Happy Cooking Everyone!

Note: if there is a photo you can click to enlarge it