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