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