Today I’m sharing the classic Hyderabadi dish, Tamatay Ka Salaan, which is essentially a very simple tomato and beef/veal dish. It’s a dump all the ingredients in the pot and cook recipe. I actually don’t remember having this dish growing up. The first time I heard of it was when my friend, Sara, told me how it was her favourite dish and she couldn’t believe I had never eaten it. I asked my mom about this dish and she told me that my dad didn’t like it so she never made it.
Few years later on after getting married, my husband and I had the Korma at Bamiyan Kebob and loved it. When my parents were over we had ordered it and my mom said it was basically Tamatay Ka Salaan. She made it for us and we’ve been hooked ever since!
I used to make this dish in a pressure cooker, but I find if you cook it low and slow on the stove the flavours develop much better. Since there are a lot of tomatoes, it takes some time to cook because even after the meat gets tender there is a lot of water left that you have to dry out. We love to enjoy this with roti or naan, but there is a good amount of sauce so it would go well with rice as well.
Hyderabadi Tamatay Ka Salaan
