-Hariyali Gosht- Slow cooked lamb curry with coriander, green chilies and ginger

The vibrant colour and flavour of green herbs make a delicious addition to marinades, tandoori dishes, breads and gravies. In Indian cooking, a lot of green leafy veg also get added to give the required colour but I find the addition of mint and coriander such an unbeatable combination. Commonly used in chutneys, I have added both here to a lamb curry. I always prefer to cook lamb on the bone for loads more flavour in the gravy and also the bone marrow adds much more as it melts in the curry. There is a delicious bone marrow curry in my new cookbook Thali and I think it lends something truly special!

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

Method

To marinate the lamb- In a blender add the greek yoghurt, garlic, ginger, mint leaves, onion and birds eye green chillies. Blend to a smooth paste. In a large bowl add the paste along with the lamb. Marinate overnight for for 3-4 hours

In the same blender add the coriander and green chillies along with the water. Blend to a fine paste and set aside

In a large heavy bottom saucepan heat the oil over a medium flame. Add the whole spices and fry for a few seconds. Add the sliced onions and fry as they begin to colour for 12 minutes over a medium heat

Add the marinated lamb and fry sealing the pieces for 15-17 minutes. Add the coriander powder, cumin powder, turmeric powder and chilli powder

Stir well, season to taste and cook over a low heat with a lid on for 30-35 minutes. Stir halfway to make sure it doesn’t stick to the bottom of the pan

At this stage add the coriander paste along with the water and continue to simmer for 30 minutes with the lid on stir a few times as the gravy thickens. Add garam masala and turn the heat off. Serve warm with rice or rotis and raita.

Ingredients To marinate the lamb;

850gms leg of lamb with bone diced in medium pieces

2 tbsp greek yoghurt

8 cloves of garlic roughly chopped

2” ginger roughly chopped

30gms mint leaves

150gms white onion roughly chopped

3 birds eye green chillies roughly chopped

For the gravy;

3 tbsp vegetable oil

6 green cardamom pods

6 cloves

2 mace blades

1 dried bay leaf

1" cinnamon stick

150gms white onions thinly sliced

1 tbsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1/2 tsp kashmiri chilli powder

Salt to taste

250mls water

1/2 tsp garam masala

For the coriander paste;

50gms coriander leaves and stems

2 birds eye green chillies

50mls water

Spices Used in Recipe