Hydrabadi Chatpata Tala hua Gosht-- Mutton Dry Fry -- Hydrabadi Tala hua Gosht

Here’s a traditional recipe for **Hyderabadi Chatpata Tala Hua Gosht**—a spicy, flavorful mutton dry fry that is a must-try for lovers of Hyderabadi cuisine!

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### **Ingredients**
- **Mutton (goat or lamb)** - 1 kg (cut into medium pieces, with bones)
- **Ginger-garlic paste** - 2 tablespoons
- **Turmeric powder** - 1 teaspoon
- **Salt** - To taste
- **Red chili powder** - 2 teaspoons
- **Coriander powder** - 1 tablespoon
- **Cumin powder** - 1 teaspoon
- **Garam masala powder** - 1 teaspoon
- **Green chilies** - 4-5 (slit)
- **Curry leaves** - 1 sprig
- **Lemon juice** - 2 tablespoons
- **Fresh coriander leaves** - For garnish
- **Oil** - ½ cup

#### **For Tadka (Tempering)**
- **Onions** - 2 large (thinly sliced)
- **Dry red chilies** - 3-4
- **Cumin seeds** - 1 teaspoon
- **Mustard seeds** - ½ teaspoon
- **Fenugreek seeds (methi dana)** - ¼ teaspoon

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### **Instructions**

#### 1. **Boil the Mutton**
- Wash the mutton thoroughly.
- In a pressure cooker or pot, add the mutton, turmeric powder, salt, and 2 cups of water.
- Cook until the mutton is tender. (In a pressure cooker, 2-3 whistles on medium heat should suffice.)
- Drain the mutton pieces and save the stock for other recipes (optional).

#### 2. **Prepare the Masala**
- In a large pan or kadhai, heat ½ cup of oil.
- Add the boiled mutton pieces and fry on medium-high heat until golden brown.
- Sprinkle red chili powder, coriander powder, cumin powder, and garam masala over the fried mutton. Toss well to coat the pieces evenly.
- Fry for 10-12 minutes, stirring occasionally to prevent burning.

#### 3. **Tadka (Tempering)**
- In a separate small pan, heat 2 tablespoons of oil.
- Add sliced onions and fry until golden brown.
- Add dry red chilies, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, and slit green chilies. Sauté for a minute until aromatic.
- Pour this tadka over the fried mutton.

#### 4. **Final Touch**
- Add lemon juice and mix everything well.
- Cook for an additional 5 minutes to let the flavors blend.

#### 5. **Serve Hot**
- Garnish with fresh coriander leaves.
- Serve your **Hyderabadi Tala Hua Gosht** with naan, paratha, or as a spicy side dish with dal and rice.

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### **Pro Tips**
1. **Authenticity:** Cooking on a tawa (flat griddle) enhances the traditional flavor, but a heavy-bottomed pan works well too.
2. **Spice Level:** Adjust the chili powder and green chilies to your spice preference.
3. **Lemon Juice:** Adds a tangy kick, balancing the rich flavors.

Enjoy the chatpata and aromatic **Hyderabadi Tala Hua Gosht**, a dish that’s a true representation of Hyderabadi culinary artistry!