Sirf 15 Minute Instant HYDERABADI KALIMIRCH KA TALAHUA MASALA GOSHT - PEPPER MUTTON FRY

Ingredients

• 1 tablespoon Vegetable Oil (for initial tempering in pressure cooker)
• 1 teaspoon Cumin Seeds (whole seeds, added to hot oil)
• 1 teaspoon Black Peppercorns (whole, slightly crushed before adding)
• 3 pieces Cloves (whole)
• 3 pieces Green Cardamom Pods (whole, lightly crushed)
• 3 pieces Cinnamon Stick (small pieces, about 1 inch each)
• 0.5 kilogram Mutton (Boneless) (cut into bite‑size pieces; bone‑in can be used)
• 1 small Onion (finely chopped, about 40‑50 g)
• to taste Salt
• 2 teaspoons Ginger‑Garlic Paste (store‑bought or homemade)
• 0.25 teaspoon Turmeric Powder (a pinch)
• 0.5 cup Water (for pressure cooking)
• 1 teaspoon Green Chili Paste (adjust to heat preference)
• 0.5 cup Vegetable Oil (for deep frying the final dish)
• 2 medium Onion (finely sliced, for final fry)
• 1 tablespoon Ghee (adds richness and aroma)
• 0.5 lemon Lemon Juice (freshly squeezed)
• 1.5 teaspoons Black Pepper Powder (adjust to spice level)
• 1 cup Fresh Coriander Leaves (roughly chopped)
• 1 sprig Curry Leaves (optional, for authentic flavor)

Instructions

1. Temper Whole Spices

   Heat 1 tablespoon oil in the pressure cooker over medium heat. Add cumin seeds, whole black peppercorns, cloves, cardamom pods, and cinnamon pieces. Stir continuously for 10‑15 seconds until fragrant, being careful not to let the oil smoke.

   Time: PT15S

2. Sauté Meat and Onion

   Add the 500 g bite‑size mutton pieces and the finely chopped small onion to the cooker. Increase flame to high and sauté for about 2 minutes. Sprinkle salt, then add ginger‑garlic paste and a pinch of turmeric. Continue sautéing for another 1‑2 minutes until the raw aroma disappears.

   Time: PT3M

3. Pressure Cook First Time

   Pour in ½ cup water, close the lid securely, and bring to pressure. Cook for 5‑6 whistles (approximately 10 minutes).

   Time: PT10M

4. Add Green Chili Paste & Second Pressure Cook

   Release the pressure safely, open the lid, and stir in 1 teaspoon green chili paste. Close the lid again and cook on high flame for another 5‑6 whistles (about 8 minutes) to infuse the heat.

   Time: PT8M

5. Fry Onions Separately

   Transfer the cooked meat to a side plate. Heat ½ cup oil in a large pan over high heat. Add the two medium onions, sliced thin, and fry until golden brown. Remove with a slotted spoon and set aside on a paper‑towel‑lined plate.

   Time: PT5M

6. Crisp the Meat

   Add the pressure‑cooked meat back into the hot pan. Fry on high flame, stirring frequently, until the liquid evaporates and the pieces become dry and start to crisp (about 7 minutes). Add 1 tablespoon ghee for extra aroma and continue frying until a deep golden‑brown crust forms.

   Time: PT7M

7. Finish with Aromatics

   Drain excess oil if any. Return the fried onions and a sprig of curry leaves to the pan. Stir‑fry for 1 minute. Add the juice of half a lemon, 1‑2 teaspoons black pepper powder (to taste), and the chopped coriander leaves. Mix well and turn off the heat.

   Time: PT2M

8. Serve

   Transfer the crispy black‑pepper meat to a serving dish. Serve hot with steamed rice, roti, and a side of tomato pickle.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

8 g

Fat

35 g

Fiber

2 g