Fatima's Fabulous Kitchen

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Talava Ghosht

by

Fried Mutton aka Talava Ghost

Fried mutton. It’s delicious.  It’s crispy. It’s spicy. It’s garlic-y. It will satisfy all your meat cravings.

For this recipe I use pieces of boneless lamb which I marinate in lots of garlic, salt, and turmeric.

To tenderize the lamb fast I use a pressure cooker. If you don’t have one, you can slow braise over medium-low heat for a couple of hours.

Once tenderized, I caramelize sliced onions in a separate pan. I then add in the meat and fry it up until it turns a bit crispy. I season with fennel, nutmeg, garam masala. Lastly, I add in a few squeezes of lemon and garnish with cilantro.

My mom likes to make this with some daal and basmati rice but you can eat it with roti and any other curry of your choosing. Heck, you can even put this in some tortillas, top it with some guac, and make some amazing lamb tacos or put it in white bread with slices of tomato and layer of mayo and make some killer sandwiches!

In the cooker

Lamb Tacos with salsa verde, feta, and onion

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Talava Ghosht

Servings 6

Ingredients

  • 2 lbs lamb (boneless, cut into pieces)
  • 7-8 cloves garlic (peeled and chopped)
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 3/4 cup water
  • 1 large onion
  • 4 tbsp oil
  • 1/2 tsp fennel
  • 1/4 tsp nutmeg
  • 1/2 tsp garam masala
  • lemon juice (to taste)
  • 1 tbsp cilantro (chopped)

Instructions

  1. In a bowl, add your meat, garlic (chopped), salt, and turmeric. Let it sit.

  2. In the meantime, slice your onion into half-circle slices.

  3. If using a pressure cooker, add meat and water to the cooker. Turn the heat to medium, attach the lid and let it cook for about 20 minutes or about 6-8 whistles.

  4. Turn off the heat. Let it cool for 10 minutes. Carefully lift the lid (be careful not to let the steam burn you!).  The water should have evaporated but if there is a little bit left, cook on low heat to let it evaporate out fully.

  5. Sautee your onions in oil in a separate pan. Allow them to brown and caramelize.

  6. On medium high heat add in your meat and then your spices. Allow meat to brown up and get crispy on the edges.

  7. Lastly, taste and add additional salt if necessary. Add a few squeezes of lemon juice and cilantro.