Hariyali Gosht (Green Mutton)

Hariyali Gosht

Hariyali Gosht - From Mughals' Kitchen

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich & palatable food varieties. It’s one of the favorite dishes of my family and I’m sure once it enters your kitchen it will become a part of your banquet too. Tender mutton is the core of this dish – generous mutton pieces that are soft, juicy & succulent when topped with fresh herbs, spices, cashew-nuts cream & butter will melt in your mouth to give you a lavish ‘King-Like’ treat.

I chose to post this recipe today on a special request from a dear friend on his Birthday. Get along with me and check-out this must-try recipe. Do tell me how your cooking experience was!

– 1 kg fresh and tender mutton (boned)
– 1 bunch of fresh coriander
– 3 green chilies
– 3 small-sized onions
– 3 tbs of butter
– 4 tbs of cashew nut grounded finely
– 15 pcs of peppercorn
– 1 small pc of star anise
– 1 1/2 tbs Ginger & Garlic paste
– ½ inch of cinnamon
– 3 pcs clove
– Salt to taste
– 200 gms thick fresh cream or nestle tin cream

– Coarsely chopped cashew nuts
– Chopped coriander/parsley
– 1 tbs of fresh cream
– In a tight lid pressure cooker add chopped onions, salt, ginger and garlic paste, peppercorn, cloves, star anise and cinnamon. Now add to this fresh and clean mutton, pour about 2 cups of water and 1 tbsp butter. Close the lid and leave it on simmer for about 25 mins until the mutton is cooked.
– Take coriander with stem and green chilies blend it to form a fine paste (add ½ cup water while blending)
– Place a deep non stick skillet on stove, to this add butter and grounded cashew nuts cook till it turns slightly golden. To this add the green paste and mutton along with the stock (with the help of a deep metal spoon mash all the onions, so it turns like a paste).
–  Cook it for about 7 mins. Add fresh cream and boil it for another 5 mins. Taste to check the consistency of the gravy. Let it be thick enough to have it with naan or chapati. (Do not cover the gravy in the entire process to avoid losing the beautiful green color.)
– Turn off the stove
– Pour the gravy in a serving bowl and garnish it with some cream, cashew nut or fresh parsley
– Serve it hot with naan, bread or chapatis


About saeeda dehlvi

Born in India and brought up in the UAE, I am a Travel Advisor by profession. Besides my work, I love COOKING and learning the secrets of making some real awesome food!
This entry was posted in desi. Bookmark the permalink.

9 Responses to Hariyali Gosht (Green Mutton)

  1. Fatema Vora says:

    very gd receipe i like it n i wil sure make dis recipe tomorrow………….

  2. Anish Bhardwaj says:

    m waiting for my piece 🙂

  3. Wah Wah!!! Thank you so much sweetheart. This is one of the most special birthday gifts ever…mouth-watering 🙂 Will ‘get this made’ and share a pic soon.

  4. Amber says:

    I will try it on this weekend- and also sheer korma.. will update you.

  5. I do not even know how I ended up here, but I thought this post was great. I don’t know who you are but definitely you’re going to a famous blogger if you are not already 😉 Cheers!|

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s