Hyderabadi Arvi Gosht ka Khatta.
You can have Hyderabadi Arvi Gosht ka Khatta using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Hyderabadi Arvi Gosht ka Khatta
- Prepare 1/2 kg of Colocasia or Arbi.
- It's 1/2 kg of Mutton Bone-in.
- Prepare 6-7 of Tomatoes chopped.
- Prepare 2 tsp of Salt or to taste.
- You need 2 tsp of Red chilli powder.
- It's 1/2 tsp of Turmeric powder.
- You need 1 tsp of Cumin powder roasted.
- Prepare 1 tsp of Coriander powder roasted.
- It's 2 tsp of Ginger garlic paste.
- Prepare 2 Sprigs of Curry Leaves.
- It's 1 of small bunch Coriander Leaves finely chopped.
- You need 4 tbsp of Oil.
- Prepare 1 of lemon sized ball of Tamarind.
- You need 3 of Onions thinly sliced.
Hyderabadi Arvi Gosht ka Khatta instructions
- Wash and peel the skin of the colocasia with a kitchen knife. Alternately, you can also boil them for about 8-10 minutes and then easily remove the skin..
- Oil your hands before doing so, as this will prevent from any itching whatsoever. Cut each horizontally into two from the centre. Heat Oil in a pressure cooker..
- Add Curry leaves at first and then sliced Onions with Ginger garlic paste. Saute it well until the raw smell fades away. Now add Mutton pieces. Next add in all the spices too. Cumin and Coriander seeds should be roasted slightly before pounding..
- Next, add finely chopped tomatoes and allow it to simmer. Cover and cook on a low heat for 10 minutes. Now close the lid and pressure cook on high for 8 whistles or until done. Once the pressure settles down on it's own, add the tamarind water. Tamarind should be soaked in about a cup of water and then squeezed to take out the pulp. Add more water if desired..
- Adding tamarind should be according to your family's preference. Feel free to add more or less. Allow it to simmer again for around 20 minutes. The gravy should be semi thick. Do not make it watery. If there's lot of water, allow it reduce by cooking on a high heat. Serve this hot with Rice, Phulkas or Chapatis..
