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If childhood memories could be boxed and gift wrapped with a ribbon on top, then this dish would be one such recollection cozily tucked inside. My mom’s cooking is incredible, to say the least-as I know is true for all of our moms’ cooking! Anything and everything she makes is so finger-licking good. As far as I am concerned, no matter how much I cook and how many recipes I create or recreate, it is all still unmatched when it comes to the magic that has always existed in my mom’s hands! Mashallah Tabarakallah. And this recipe is yet another testament to Ami’s excellence in cooking.
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This is actually the first time I made this recipe using my Instant Pot and it worked like a charm! After marinating the stew meat with some basic spices, I first sautéed , then pressure cooked the meat with sliced red onions until tender. The requisite step in this recipe is frying the tender, spiced meat on a higher heat level, evaporating most of the gravy portion until a yummy, glossy, luscious masala coating forms. The amount of freshly squeezed lemon + lime juice added as the finishing touch depends on your taste preference. I just love the tangy taste in this dish, as it brings together and tames the whole spices, so I am very generous with this final ingredient. Be prepared to enjoy the most eccentrically mouthwatering and succulent dish you probably ever have tasted!
Hyderabadi Talawa Gosht
Ingredients
- 3 lbs beef stew meat *cut into small pieces
- 4-5 tbsp Canola oil *about ¼ cup
- 2 large red onions *sliced
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 ½ tbsp vinegar
- 1 tsp Kashmiri Lal Mirch
- ½ tsp turmeric powder
- 1 tsp Kosher salt
- 1 bay leaf
- ½ cinnamon stick
- 1 black cardamom pod
- 2 green cardamom pods
- 3 cloves
- 1 lemon *freshly squeezed, or to taste
- 1 lime *freshly squeezed, or to taste
- ¼ cup fresh coriander leaves *rinsed, stemmed and chopped
Instructions
- Cut beef stew meat into small pieces. Rinse well and strain to remove all water. Pat dry and add stew meat to a large mixing bowl. Add vinegar, ginger/garlic paste, Kashmiri Lal Mirch, turmeric powder and Kosher salt. Massage all spices and ingredients into meat really well, cover with saran wrap and let marinate for at least 30 minutes
- Heat Instant Pot on 'Sauté' mode (medium heat). Add 5 tbsp Canola oil and heat. Once oil is hot, add sliced red onions and sauté for 12-15 minutes until golden brown. Now add the whole garam masala spices (black cardamom, green cardamom pods, cloves, cinnamon stick and bay leaf), mix and sauté for an additional 2-3 minutes. Add marinated meat, mix well to coat meat with onions and spices and sauté for an additional 5-7 minutes until meat changes color. Then change Instant Pot mode to 'Pressure Cooker' and set timer for 40 minutes. Properly cover Instant Pot with lid and pressure cook meat until tender. Once timer is done, let rest for 5-7 minutes, then carefully vent steam, remove lid and stir.
- Heat large skillet on medium high heat. Once skillet is hot, carefully transfer meat (with gravy) to skillet and cook for an additional 10-12 minutes until liquid evaporates (not completely, but evaporate most of the liquid). Once oil separates, add freshly squeezed lemon + lime juice, stir, sauté for a final 2-3 minutes and then add the freshly chopped coriander leaves.
- Mouthwatering, succulent and 'Aromalicious' Hyderabadi Talawa Gosht is now ready to serve. Pairs perfectly with plain Basmati Rice and Tempered Daal. Enjoy! Nosh Farma'aiye.