Kulfa Gosht

Kulfa Gosht


  • Purslane leaves 8 bunches
  • Mutton 1/2 a kg
  • Tomatoes chopped 5
  • Onions finely chopped 2
  • Ginger garlic paste 2 tbsp
  • Salt 1 1/2 tbsp
  • Red chilli powder 2 tbsp
  • Turmeric powder 1 tsp
  • Green chillies whole 3
  • Coriander leaves finely chopped 1/4 cup
  • Oil 4-5 tbsp
  • Kasoori methi 1 tbsp (optional)


Wash and pluck the purslane leaves from it's stems. Wash them thoroughly. Drain and keep aside.

In a pressure cooker, saute the onions at first. After they turn light pink in colour or a bit translucent, add mutton along with all the spices except kasoori methi and the coriander.

On a low flame, saute it for 4 to 5 minutes. Add tomatoes along with a little salt and cook until they get tender and mushy.

Close the lid and pressure cook it for 6 to 7 whistles. Add only one cup of water. Allow the pressure to settle down before opening the lid.

Keep the flame high and add the purslane leaves with kasoori methi along with coriander leaves. Keep the heat on high and cook until done. See to it that the water if any dries up completely. Keep the consistency according to your preferences. Stir in between to check.

Kasoori methi gives it a nice taste. It is purely my idea. Cook until the oil starts leaving the sides of the pan. Serve hot with Chapatis or Rice.

A very yummy non veg preparation from Hyderabad City using Purslane leaves (Kulfa) 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.


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