Kulfa Gosht | Purslane Mutton Healthy recipe by Mayela's Kitchen


Kulfa which in English is known as Purslane is one of the most healthy green plant available on this earth. If i will start writing its benefits and things it contain then this would sound like a medical post rather than a recipe. In short it is beneficial for Eye sight, Skin, prevents ravages of the aging process, strengthens immune system, helps lower cholesterol level and has various other benefits. This is a seasonal recipe so do try it before it is gone. Lets cook our Kulfa Gosht and Enjoy.

Preparation time: 20 min
Cooking time: 15 min


Purslane - 3 kg - Kulfa
Mutton - 500 gram - Bakra gosht
Water - 1 glass - Pani
Cooking oil - 80 ml - Tael
Dry coriander powder - 1 tbsp - Dhania Powder
Fenugreek powder - 1 tbsp - Kasuri Methi
Turmeric powder - 1 tea spoon - Haldi Powder
Red chili powder - half tea spoon - Laal mirch powder
Salt - 1 tbsp - Namak
Onions - 2 med size - Payaz
Ginger garlic paste - 1 tbsp - Lehsan Adrak Paste
Tomatoes - 4 pcs - Tamatar
Green chili - 1 piece - Hari Mirch

Making Kulfa Gosht / Purslane Mutton

Preparing Kulfa

First we will separate Purslane / Kulfa leaves from stem. After that wash them with clean water thoroughly and put them in a strainer.

Now put purslane leaves in a boiling pot and add water to boil them. Keep them on medium flame. When it starts to boil and its color changes that means it has boiled. Then take it out in a strainer.

Cooking Purslane Mutton / Kulfa Gosht

We will use pressure cooker to cook Kulfa gosht because it gets cooked faster in it. First we will add 1 glass water in pressure cooker and then Mutton. We will also add everything in it except Purslane / Kulfa, Oil and Dry Spices. Now we will pressure cook / Steam cook it for 10 to 12 minutes so our meat gets well cooked from inside.

After that check a piece of mutton if it is well cooked then turn the flame on and add cooking oil in pressure cooker along with all dry spices and mix them. Now i will dry the water inside and Saute meat well.

When meat is well saute and oil comes to side of the pressure cooker then add boiled Purslane / Kulfa in it. Mix it well and after that close the lid of the cooker with normal cover for 5 minutes, Do not pressure cook.

After 5 minutes if purslane has left its own water then dry it. When water is dry that means your Purslane meat / Kulfa Gosht is ready.

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I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.