Hyderabadi Talawa Gosht
'Aromalicious!' As I could not find the proper term to describe the glorious attributes of this recipe, I had to create my own word. And if childhood memories could be gathered and presented on a platter, then this dish takes the concrete form of such wonderful recollections. One of my all time favorite recipes of my mom, with a unique method of preparation, comprising of succulent pieces of beef stew meat coated with fried red onions and whole garam masala spices including black + green cardamom pods, bay leaves, cinnamon and cloves. And of course, the highlight tangy flavor-lots of freshly squeezed lemon and lime juice! Is your mouth watering yet?
Servings: 6
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.