Name: Kulfa Gosht (purslane With Mutton) Recipe
Total time: 45 min
Yield: 6
Cuisine: Andhra

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A very yummy non veg preparation from hyderabad city using purslane leaves and mutton. It is one of the prominent side dishes made in the city on everyday basis. This is a very tempting accompaniment to the dry curries or any fried items because it has tomatoes added in it. Serve this with rice or simple rotis, it tastes just right.

How to make Kulfa Gosht (purslane With Mutton) Recipe

Zeenath Muhammad Amaanullah

Crawler

Andhra

<p>A very yummy non veg preparation from hyderabad city using purslane leaves and mutton. It is one of the prominent side dishes made in the city on everyday basis. This is a very tempting accompaniment to the dry curries or any fried items because it has tomatoes added in it. Serve this with rice or simple rotis, it tastes just right.</p>

Purslane leaves

Mutton

ginger garlic paste

Salt

tomatoes chopped medium

RED CHILLI POWDER

Turmeric

onions sliced large

coriander leaves chopped a handful

Kasoori methi

Kitchen king masala

Wash and pluck the purslane leaves from it's stems.

step 1

step 2

step 3

In a pressure cooker, saute the onions at first.

step 4

After they turn light pink in colour, add the mutton along with all the spices except kasoori methi and the coriander.

step 5

On a low flame, saute it for 4 to 5 minutes.

step 6

step 7

Cover and cook for the next 5 minutes until slightly cooked.

step 8

Cover the lid and pressure cook it for 6 to 7 whistles.

step 9

step 10

After the pressure settles down, open the lid.

step 11

Keep the flame high and add the purslane leaves with kasoori methi and coriander leaves.

step 12

step 13

Take care and be attentive because the flame is on high and thus it needs constant monitoring.

step 14

When oil floats on the surface, it means that it is done.

step 15

Kasoori methi gives it a nice taste. It is purely my idea.

step 16

Better Butter