Name: Gosht ka Mahekhaliya
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp. white Sesame seeds; 2 tbsp. Peanuts; 2 tbsp. thin Dry coconut slices; ¼ tbsp. Nigella seeds | Kalongi; ½ tbsp. Coriander seeds; 2 Cloves; 1 1’inch stick Cinnamon; ½ kg. Lamb meat with bones; 2 Onion, sliced; 1 tbsp. Red chili powder; 3 Green chilies, small slit in middle; ½ tbsp. Turmeric powder; 3 tbsp. thick Tamarind paste; 3 cloves Garlic, peeled; 10 Curry leaves; Oil; Salt; 2 sprigs Coriander leaves, for garnish

Gosht ka Mahekhaliya is an authentic Hyderabadi mutton recipe. This Mutton Mahi Khaliya recipe is spicy, aromatic, flavorsome and sour in taste. Lamb meat (curry cut) is marinated with spices and cooked in tangy tamarind gravy. This is often served in as a side dish with pulao, jeera rice, naan, roti, steamed bowl of rice, etc;

Hyderabad Style Mutton Mahi Khaliya Recipe

Gosh ka Mahekhaliya

Talking about three course meal, a little planning is all you need to make a delicious three course meal. I have mentioned many meal ideas in my posts, do check in the notes section of the recipes. Coming to today’s recipe Gosht ka Mahekhaliya, this is one of the famous Hyderabad style mutton recipe. This is my family favorite and a gem of lamb meat recipes. Last evening while talking to mom, I said, I am bored or eating the routine food and looking out for something new and different. Hence, our conversation on food and different varieties of recipes begun. In between, mom said she was also bored of routine cooking and so she made mahi khaliya in lunch. I was like what is mahi khaliya?

What is Mahi Khaliya?

Mahi Khaliya | Mahekhaliya is a spicy and tangy gravy-based recipe. This gravy is mostly made with roasted peanuts, dry coconut, sesame seeds and fried onions. A little tamarind juice will bring nice tangy taste in the recipe and also balances the spice quotient in the recipe. You can use this gravy to make both vegetarian and non-vegetarian recipes. This recipe tastes best when served next day or if served after 10 hours of making it. The lamb meat pieces will absorb the tamarind juice and will taste the best.

Can I substitute mutton with any vegetable or meat in this recipe?

You can easily substitute mutton with any vegetable of your choice.

For vegetarian recipes, you can use brinjal, capsicum, tomatoes, bitter gourd, etc;. For non-vegetarian recipes you can use fish, mutton, prawns, chicken and eggs. This gosht ka mahekhaliya is mostly made with either fish or mutton. The recipe similar to Hyderabadi Bagare Baingan.

Spices and nuts used in making gosht ka mahekhaliya are,

White sesame seeds and peanuts: Roasted and powdered sesame and peanut seeds will give thickness to the gravy.

Dry Coconut: Dry coconut is mostly used in mutton gravy based recipe. This will give flavour to the recipe.

Nigella Seeds: Also called as Kalongi, these seeds when roasted and powdered will add distinctive nutty and peppery taste to the recipe.

Coriander Seeds, Cloves and Cinnamon: Bring nice aroma in the recipe.

Loving this mahi khaliya recipe? Then you must surely try these mutton delicacies,

Aloo Gosht ka Korma

Gosht ka Salan

Kaleji aur Gosht ka Salan

Sem ki Phalli Gosht ka Salan

Mutton Keema Fry

Mutton Biryani

Yield: 6

Gosht ka Mahekhaliya

Hyderabadi Gosht ka Mahekhaliya is spicy, aromatic, flavorsome and sour lamb meat recipe. This is often served with flavored rice or naan or roti.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

½ kg. Lamb meat with bones
2 Onion, sliced
1 tbsp. Red chili powder
3 Green chilies, small slit in middle
½ tbsp. Turmeric powder
3 tbsp. thick Tamarind paste
3 cloves Garlic, peeled
10 Curry leaves
Oil
Salt
2 sprigs Coriander leaves, for garnish

Spices To Roast

1 tbsp. white Sesame seeds
2 tbsp. Peanuts
2 tbsp. thin Dry coconut slices
¼ tbsp. Nigella seeds | Kalongi
½ tbsp. Coriander seeds
2 Cloves
1 1’inch stick Cinnamon

Instructions

How to make Hyderabadi Gosht ka Mahekhaliya

STEP 1: Marinating Mutton:

Clean and wash lamb meat with bones thoroughly under running water for 3-4 times. Add red chili powder, turmeric powder and salt to lamb meat pieces and set aside by covering with lid for 30 minutes.

STEP 2: Roasting the Spices:

On low flame dry roast sesame seeds, peanuts, nigella seeds and dry coconut slices separately. Once peanuts are cool enough to handle, remove the skin of peanuts by rubbing them in between your palms.

STEP 3: Frying Onions and Green Chilies:

Add oil to heavy bottom cooking vessel and fry sliced onions until nice golden. In the same oil fry green chilies until they just start to change color. Set aside.

STEP 4: Pressure Cooking the Mutton:

Cook marinated lamb meat with bone pieces by adding enough water in pressure cooker for 4-5 whistles or until meat is cooked till done.

STEP 5: Making Mahikhaliya Masala

By the time pressure settles down the cooker, grind the dry roasted sesame seeds, de-skinned peanuts along with dry coconut pieces and nigella seeds. Make smooth paste by adding fried onions, garlic cloves, cinnamon stick and cloves. Add 1-2 tbsp. water if needed.

STEP 6: Making Mutton Mahikhaliya Recipe

In a heavy bottom cooking vessel, add oil and to this add above ground masala. Fry for 1-2 minutes or until oil starts to leave the sides of the vessel. Now add pressure cooked lamb meat pieces.
Stir until the masala coats up the pieces. Add tamarind paste and green chilies along with 1½ cups of water.
Add curry leaves and cook for 15-20 minutes on low flame or until the meat pieces are tender and gravy thickens.
Check for salt and turn of the flame by adding fresh chopped coriander leaves.
Add love to make this authentic recipe taste ‘Yummy’.

Notes

Lubna's Serving Suggestions:

As mutton mahi khaliya is spicy and sour, tamarind based gravy recipe, this cab easily be served with roti or rice or naan. Here are some of the meal ideas by including gosht ka mahi khaliya,

Bagara Khana + Dalcha + Gosht ka Mahikhaliya + Dahi ki Chutney + Burhani + Salad + Gajar ka Halwa

Jeera Rice + Dal Fry + Mutton Mahekhaliya + Raita + Gil-e-Firadaus + Watermelon Lemonade

Roti or Naan + Gosht ka Mahekhaliya + Shami Kebab + Mango Custard + Cranberry Lemon Fizz

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 81mgSodium: 220mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 23g

Comments

Asiya Baig says

11/20/2014 at 5:34 am

Classic Hyderabadi dish! YUM!

Manal Obieda says

07/31/2015 at 9:19 am

Yum Lubna this sounds delicious… I am too always looking for new ways to cook lamb… Need to try this soon

Sarah Montgomery says

07/31/2015 at 10:25 am

I don't eat that often so love discovering recipes using it. Thanks for sharing, looks scrumptious!

Tantalise my tastebuds says

07/31/2015 at 1:32 pm

This looks delicious. I so much prefer lamb with the bone in as it gives so much flavor to the food.

Chef Mireille says

07/31/2015 at 2:34 pm

wow the roast mix I really like the flavor profile and tamarind must make this so tangy – this is one I definitely must try. I have some goat meat in the freezer. I assume I can use goat also and just cook it a little longer

notfromapacketmix.com says

07/31/2015 at 11:16 pm

You had me at tamarind paste, this looks amazing. I just wish lamb wasn't so expensive in the US.

Whitney B says

08/01/2015 at 4:26 pm

Oh man, this looks so good!!!

AggieAmber05 says

08/05/2015 at 6:27 pm

I've never cooked with Lamb! Have to give this a try!

Ruhi says

03/26/2021 at 11:47 pm

Looks delicious. In sha Allah will try. Do try to visit my website http://www.hyderabadik.com/.