Green Mutton curry / Haryali Gosht
Green Mutton curry / Haryali Gosht

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, green mutton curry / haryali gosht. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Green Mutton curry / Haryali Gosht is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Green Mutton curry / Haryali Gosht is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook green mutton curry / haryali gosht using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Green Mutton curry / Haryali Gosht:
  1. Make ready 500 gm mutton
  2. Take 1 inch ginger
  3. Prepare 4-5 garlic cloves
  4. Take 4 tbsp chopped coriander leaves
  5. Get 2 tsp chopped mint leaves
  6. Take 7-8 green chillies
  7. Get 2 tbsp coconut pieces (optional)
  8. Take 2 medium size oinion
  9. Prepare 1 chopped tomato
  10. Prepare 2 tbsp garam masala
  11. Make ready 1 tsp coriander powder
  12. Take 1/2 tsp turmeric powder
  13. Take Salt
  14. Make ready Oil
Instructions to make Green Mutton curry / Haryali Gosht:
  1. I’m a mixer grinder grind ginger garlic green chilli coriander leaves mint leaves paste coconut and keep aside. Heat 2 tbsp oil in a pan and add chopped onion. Sauté for a min till it turns translucent. Now add the green masala of ginger garlic coriander mint and chilli.
  2. Sauté the masala for a min. Now add turmeric powder and stir.
  3. Add garam masala mix well and cook till oil starts separating. Add little water if needed.
  4. Now add mutton pieces and mix well. Add little water and salt and give a nice stir.
  5. Put the lid and let it cook on a medium flame till the mutton is tender and soft.
  6. Once the mutton is cooked off the flame and garnish with chopped coriander leaves. Serve with nan, paratha or phulka.

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