Spicy Talava Gosht
My take on a the Hyderabadi Classic-
Masala crusted, spicy pan-seared beef with soy sauce, onions and peppers for an Asian & Mexican flair.
Talava/Tala Hua Gosht
My spin on a two-step Hyderabadi beef dish that is inspired by Asian and Mexican flavors.
Ingredients
Boiled Meat
- 2 pounds Beef or bone-in Mutton cut into chunks
- 1/2 cup water
- 2 tbsp ginger garlic paste
- handful fresh mint
- 5 tbsp soy sauce
Masala Mixture
- 1/4 cup olive oil
- 1 tbsp cumin and coriander powder
- 1 tbsp black pepper powder
- 1/2 tbsp turmeric
- 1-2 tsp cayenne/chili powder
- 1-2 tsp chili flakes
- 1-2 tsp Kashmiri chili powder or Paprika (optional)
- 1-2 tsp Reshampatti chili powder (optional)
- 2 tbsp granulated garlic or fresh garlic
- to taste salt
- 1 small sliced red or white onion
- 1 sliced bell pepper
- 1 sliced Jalapeno (optional)
- handful cilantro
- squeeze lemon or lime juice
Instructions
How to cook the meat:
- Add beef/mutton, water, ginger-garlic paste, soy sauce, and mint to a pressure cooker or an instant pot. Cook on high pressure for 10 minutes. Natural Release and set aside. You can do this in a regular pot but it will take up to 40 minutes for the meat to tenderize and an additional cup of water.
- In a separate pan, add in oil and bloom your spices/seasonings on medium-low heat. This will take no longer than two minutes. Note: All the water should have evaporated before adding the meat into the spices.
- Then toss in the cooked meat and sear until golden. (5 minutes)
- When the meat has developed color, add onions and peppers. Cook until translucent. The meat will also develop more color (but that's the point). You can add more oil if needed. (5 minutes)
- Finish with cilantro, squeeze of lime, and salt to taste.