Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hyderabadi kulfa gosht. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

#Kulfa_kibhaji_mutton#kulfagosht Assalamualaikum everyone welcome to my channel. Thank you so much for your support. please like share and subscribe. How to Make Hyderabadi Kulfe ki Bhaji Gosht or Purslane leaves Mutton curry at Home from Maimoona Yasmeen's Recipes.

Hyderabadi Kulfa Gosht is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Hyderabadi Kulfa Gosht is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook hyderabadi kulfa gosht using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Kulfa Gosht:

1. Make ready 8 cups Purslane leaves
2. Take 1/2 kg Mutton bone-in
3. Prepare 1 tbsp Ginger garlic paste
4. Prepare 1 tsp Salt
5. Get 2-3 Onions finely sliced
6. Get 4-5 Tomatoes finely chopped
7. Take 1 tbsp Red chilli powder
8. Take 1/2 tsp Turmeric powder
9. Take 4 tbsp Oil
10. Get 3 Green Chillies slit
11. Take 1 tbsp Kasuri methi (optional)

Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for meat. A Casual Dining Experience, serving Authentic Hyderabadi Cuisine with a belief that " PIZZA IS JUST A WORD BUT BIRYANI IS AN EMOTION". Kulfa Gosht - Chunks of Lamb in a succulent and spicy Purslane leaves mash. Chop off and discard the roots, tough stem ends and any yellow flowers of the purslane plant.

Instructions to make Hyderabadi Kulfa Gosht:

1. Wash and pluck the Purslane leaves from it's stems. Wash them thoroughly. Drain and keep aside. In a pressure cooker, saute the Onions at first. After they turn light pink in colour or a bit translucent, add Mutton along with all the spices except Kasuri methi and the Coriander leaves.
2. On a low flame, saute it for 4 to 5 minutes. Add tomatoes along with a little salt and cook until they get tender and mushy. Close the lid and pressure cook it for 6 to 7 whistles. Add only one cup of water. Allow the pressure to settle down before opening the lid.
3. Keep the flame high and add the purslane leaves with kasoori methi along with coriander leaves. Keep the heat on high and cook until done. See to it that the water if any dries up completely. Keep the consistency according to your preferences. Stir in between to check. Kasoori methi gives it a nice taste. It is purely my idea. Cook until the oil starts leaving the sides of the pan. Serve hot with Chapatis or Rice.
4. A very yummy non veg preparation from Hyderabad City using Purslane leaves (Kulfa) and Mutton. It is one of the prominent side dishes made in the city on everyday basis. This is a very tempting accompaniment to the dry curries or any fried items because it has tomatoes added in it. Serve this with rice or simple rotis, it tastes just right. Happy Cooking Everyone!

Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India. Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for "meat". The combination of purslane with lamb is a unique fusion by Hyderabadi Muslims. Tala hua gosht is a Hyderabadi dish which is nothing but mutton fry taken as a starter or eaten along with dal and rice. Detailed instructions into making Hyderabadi tala hua gosht recipe Hyderabadi dal gosht is a delicious Indian recipe served as a Curries.

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