17 Aug


Kulfa gosht is a popular dish among Hyderabadi Muslims, originating in Hyderabad, India. Kulfa is an Urdu word for purslane, a succulent green leafy vegetable; gosht is a South Asian term for “meat”. The combination of purslane with lamb is a unique fusion by Hyderabadi Muslims.


photo source from here

Sometimes, it so happens that you create a dish that’s a hit and want to share it with others but viola ! you gotta know its already widely popular. Kulfa or purslane as its known is a very common herb, widely grown in many Asian and European regions as a staple leafy vegetable. My mom mostly makes daal with these, its one of my favorite dal along with fresh fenugreek leaves. I already posted the daal recipe here, but then did not knew what it was called. I vainly googled for green leafy vegetables and indian greens. Then recently while i was reading about some power foods for ur health , i came across this and read its called purslane. My husband always asks to make this with lamb (as he ate it at a hyderabadi hotel) and so i made it adding some lentils(chana dal), for more flavour, and gravy for my kids.


Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews.

Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer! Go for this healthy dark-green leafy vegetable and soon you will forget fish!

Regardimg more healthy benifits of this plant – refer here


Kulfa Gosht – Chunks of Lamb in a succulent and spicy Purslane leaves.


  • Olive oil – 2 tbsp
  • Onion – 2 small, sliced
  • Ginger garlic paste – 1 tbsp
  • Tomato – 3 small, diced
  • Red chilli powder – 2 tsp
  • Salt
  • Turmeric powder – 1/4 tsp
  • Lamb meat with bone – 500 gms
  • kulfa/Purslane plants – 2 big bunches
  • Garam masala powder – 1 tsp
  • split chana dal – 1 cup



Take the kulfa, chop off and discard the roots, tough stem ends and any yellow flowers of the purslane plant. keep the tender stalks as well as the leaves. Wash them well, at least in 3 waters to remove the dirt and soil. Chop them roughly and keep aside. Wash the lamp and chanadal separately and keep aside.
  Heat a pressure cooker at medium high heat, pour oil ,as soon as it warms up and add the sliced onion and fry until lightly browned. Add ginger garlic paste and fry along for a minute. Add the drained lamb and bhuno(roast) for few minutes till the water from the mutton is dryed.  Add red chilli powder, salt, turmeric powder ,garam masala powder and diced tomatoes. Mix well.  Add 2 cups water to cover the meat and also add the chopped purslane leaves along with the washed lentils. Cover with the lid and pressure cook until the meat is tender or 7-8 whistles.  Uncover and let it cook for a while to dry up the water. Serve along with warm parathas garnished with fresh parsley.



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