Hariyali Gosht is green lamb curry, a traditional mutton delicacy from the Mughal era. This famous, traditional recipe passed down through generations, comprises soft and succulent meat cooked in a herbed green gravy, cream and butter.

Hariyali Gosht

Course: Main
Cuisine: Indian
Author: Neha Mathur
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Ingredients

  • Spinach - 1 cup Chopped
  • Dill leaves - 2 tbsp Chopped
  • Methi leaves - 1/4 cup Chopped
  • Radish leaves - 1/4 cup Chopped
  • Mutton - 500 g
  • Mustard oil - 4 tbsp
  • Cloves - 3-4
  • Black cardamom - 2
  • Black peppercorns - 6-8
  • Cinnamon stick - 2 inch stick
  • Bay leaf - 2
  • Onion - 1 cup Finely chopped
  • Ginger garlic paste - 2 tsp
  • Green chilli - 3-4 Slit into half
  • Tomato - 1 cup Finely chopped
  • Yogurt - 1/4 cup
  • Golden fried onions - 1/4 cup Crushed
  • Coriander powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri red chilli powder - 2 tsp
  • Garam masala powder - 1/2 tsp
  • Salt to taste
  • Lemon juice -

Instructions

  1. Clean the leaves and wash them thoroughly.
  2. Heat water in a large pot and add a pinch of baking soda to it.
  3. Once the water comes to a boil, add the leaves and cook for 2-3 minutes.
  4. Strain the water and run the greens under cold water.
  5. Blend the leaves in a blender to make a coarse paste and keep aside.
  6. Heat oil in a pressure cooker.
  7. Once the oil is hot, add cloves, black cardamom, black peppercorns, cinnamon stick and bay leaf and fry for a few seconds.
  8. Add onion and fry till translucent.
  9. Add ginger garlic paste and green chilli and fry for 2-3 minutes.
  10. Now add mutton pieces and fry on high heat for 3-4 minutes.

  11. Add tomato and yogurt and fry for 3-4 minutes.
  12. Add golden fried onion, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt along with 1/2 cup of water and cover the lid of the pressure cooker.
  13. Pressure cook until the mutton is nicely done.
  14. Remove the pressure cooker from heat and let the pressure release.
  15. Add the greens paste and cook for 2-3 minutes uncovered.
  16. Add lemon juice and mix gently.
  17. Serve hot with Naan or Laccha Paratha.