Hariyali Gosht Recipe (Slow cooked lamb curry with coriander, green chillies and ginger)

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The vibrant shade and flavour of green herbs make a scrumptious addition to marinades, tandoori dishes, breads and gravies. In Indian cooking, loads of inexperienced leafy veg additionally get added to provide the specified coloration however I find the addition of mint and coriander such an unbeatable mixture. usually utilized in chutneys, i’ve introduced both right here to a lamb curry. I always favor to cook lamb on the bone for masses extra flavour within the gravy and additionally the bone marrow adds an awful lot greater because it melts inside the curry. there may be a delicious bone marrow curry in my new cookbook Thali and i think it lends some thing surely unique!

Serve this Hariyali Gosht with undeniable rice and salad for a hearty Sunday lunch.


1.To marinate the lamb- In a blender upload the greek yoghurt, garlic, ginger, mint leaves, onion and birds eye green chillies. blend to a easy paste. In a big bowl add the paste along with the lamb. Marinate in a single day for for 3-4 hours

2.inside the identical blender add the coriander and inexperienced chillies along with the water. blend to a great paste and set apart

3.In a big heavy backside saucepan warmness the oil over a medium flame. add the entire spices and fry for some seconds. add the sliced onions and fry as they start to colour for 12 mins over a medium warmness

4.upload the marinated lamb and fry sealing the portions for 15-17 mins. add the coriander powder, cumin powder, turmeric powder and chilli powder

5.Stir nicely, season to flavor and cook dinner over a low warmness with a lid on for 30-35 minutes. Stir midway to ensure it doesn’t keep on with the lowest of the pan

6.At this level upload the coriander paste together with the water and retain to simmer for half-hour with the lid on stir a few instances as the gravy thickens. add garam masala and turn the heat off. Serve heat with rice or rotis and raita.

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