Green Lamb Curry Hariyali Gosht

Green Lamb Curry   popularly  known  as  Hariyali Gosht   in  Hindi is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich & palatable food varieties. Generous mutton pieces that are soft, juicy & succulent cooked in subtle green gravy made with fresh herbs, spices, cream & butter will just melt in your mouth to give you a lavish ‘King-Like’ treat.

The key element of this dish is the green gravy made with the grace and goodness of Mint, Coriander and Dill leaves mixed with other spices making it looks extremely vibrant, luscious and distinctive in taste, hence the name Hariyali Gosht which literally mean Green Lamb curry. This lamb masala dish preparation tastes extremely good served with roti, chapatti, naan or rice.

This curry can also be eaten with any variety of fried rice or pulaos. Dill leaves is an extremely flavourful green herb used in flavouring a wide variety of non-vegetarian dishes. In India, dill is known in various names such as Shepu in Marathi and Konkani, Savaa in Hindi, Soa in Punjabi, Soya or Soyakura in Telugu, Sabbasige soppu in Kannada and Sada kuppi in Tamil.

Fresh Dill leaves or the dill seed is used as a spice with a flavour little similar to caraway. Dill leaves are the herb most often added to fish and liver. Liver with Dill leaf is an incredible and delectable dish that is popularly cooked. Fresh Dill leaves are also added to dishes like Green Leaves Curry ( Soppu Saru), Fish biryani, Mixed herbs chapatti, Baked Fish, Keema Bhajiya etc.

These leaves are considered to have very good anti-gas properties. In India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves. It is said that Dill leaves are least flavourful while the Dill seeds are commonly used to flavour dishes as they provide the strongest flavour by far. Used whole or ground, they are a good accompaniment to soups, fish, and vegetables.

They can also be used to make unique herb bread, flavoured vinegar, and can even be added in small quantities to desserts, particularly those containing apples. Dill has many medicinal benefits. It contains magnesium, iron, calcium, and vitamin C, so it is beneficial to use them in salads, soups, and grilled meats. It is widely used in the cuisines of the Far East, especially in curries and stir-fries.

This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibres which help to control blood cholesterol levels. Cilantro or coriander is another fresh herb that has bright green leaves and strong aroma. The leaves are tangy with citrus notes. The leaves can be just chopped roughly or use whole sprigs and add just before serving. Use whole stems to flavour stocks. Use cilantro as a cooling, zesty counterpoint to the spice in Asian, Latin American, and Indian dishes. It’s great with chili and lime and adds brightness to fresh fruit or tomato salsas.

Puree with garlic and oil, like a pesto, to serve with grilled shrimp or flank steak. Fresh herbs and spices play a very important role in Indian cooking. They are generally termed as ‘masala’ in Hindi. The term spices apply to natural plant or vegetable products or mixtures in whole or ground form that are used for imparting flavour, aroma and piquancy to the food. 

Fresh herbs are generally sautéed in little oil before adding to the main vegetable or meat so that the delicate flavours are released in the dish. We in India primarily depend on spices for flavour and fragrance as well as colour, preservative and inherent medicinal qualities.

How to prepare Green Lamb Curry – Hariyali Gosht:

  Ingredients:

Mutton                 -   100 gms

Ginger                  -   1” piece

Green chillies       -   6 nos

Shahi Jeera          -   ½ tsp

Coriander seeds   -   1 tsp

Pepper corns        -   1 tsp

Whole garam masala        -       3 nos each

Tomato                 -   1 no

Dill (soya) leaves  -   1 bunch

Mint leaves          -   2 bunches

Coriander leaves  -   2 bunches

Garlic                   -   4 cloves

Salt                      -   to taste Onions,

chopped  -   1 no

Turmeric              -   pinch

Bay leaves            -   2 nos

Directions:

1. Heat a pan and add bay leaves, whole garam masala, pepper corns, coriander seeds, shahi jeera and dry roast all these ingredients. Allow cooling and grind to fine powder.


2. Heat oil in a pan, add green chillies, ginger, garlic, tomato, mint, coriander and dill leaves. Saute and cook till the raw flavours are gone. Cool the ingredients, put them in the blender to make a silky paste.


3. In the same pan, add little oil and when it gets hot, add chopped onions, salt, turmeric and cook till the onions turn slightly turn golden in colour.


4. Add mutton pieces, garam masala, water, mix well and cover the pan with a lid.


5. Cook this over medium flame until the mutton pieces are tender.


6. Add the green paste and mix well. Cook this for a few minutes.


7. Switch off the flame and serve hot with roti, pulka and naan.

Green Lamb curry or Hariyali Gosht, influenced from the Mughlai cuisine is rich is aroma, taste and has an alluring texture to tickle your taste buds. Spices play a major role in enhancing the intensity of flavours in this dish. Spices are made up of many parts of a plant such as fruits, roots, bark, flowers, leaves etc. Some spices add flavour to otherwise tasteless and bland food.

Some are used for the beautification and garnishing of the food. Do try different variations while preparing and experiment with various flavours. This meat gravy preparation is a must try dish and it’s also the worth presenting for a lavish celebration spread. There are umpteen meat recipes that are especially prepared in Hyderabadi, Lucknowi, Mughlai and Kashmiri styles.

They are just exotic, exceptional and unique to taste. Red meat is highly prized and these meat delicacies are especially prepared to grace marriages, parties and special events. They are just rich in taste, aroma and flavor. The fragrance and aroma lingering makes one and all the urge to grab food. Generally for making meat or lamb recipes, a lot of selective spices are used to make the dish right and unique.

They are absolutely affluent in taste; warm comforting flavours and makes a great side with Biryani, Pulao and rotis. Do try this recipe and if you wish to get hold of some of your favorite recipes, do click on www.vahrehvah.com You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking! Keep Smiling…