Hariyali Ghosht - Herbed Goat Curry

I love using mint and cilantro to make Hariyali Kababs. It is quite simple really, just make a paste of the herbs and add in the marination. Today I used the same method to prepare this delicious Hariyali Mutton. Believe me, it’s truly amazing!! 

If you have a dutch oven, please use it to prepare this yummy curry we are planning to enjoy it with some pulao or hot buttered naans (still deciding).

In Indian cuisine, we use both fresh and dried herbs. Cilantro and Mint are mostly used fresh. You can make a chutney, add them as a garnish in curries, in marination or even to make this delicious curry. I think the bone-in pieces of goat meat add extra flavor in this dish. Slow cooking creates a melt-in-the-mouth texture in the mutton. This is truly a special dish and I am very happy to finally add it on my blog.

Ingredients:

For Marination:

• Goat Meat (Mutton with bone) - 1 kg, washed thoroughly
• Red Onion - 2-3 medium, sliced
• Mint leaves - a handful, washed, torn roughly
• Ginger - 2 inch, peeled
• Garlic cloves - 6-8, peeled
• Green Chillies - 3-4
• Yogurt - 1 cup, whisked lightly
• Coriander Powder - 2 tablespoons
• Salt - ½ teaspoon
• Turmeric Powder - 1 teaspoon
• Degi Mirch Powder - 1 teaspoon
• Cumin Powder - ½ teaspoon

For Tempering:

• Ghee - ¼ cup
• Black Cardamoms - 2
• Green Cardamoms - 3-4
• Cloves - 8-10 
• Black Peppercorns - 12-15
• Bay Leaf - 1
• Cinnamon Stick - 2 inches
• Onion - 3 medium, sliced
• Marinated Mutton - prepared beforehand, at room temperature
• Water - enough to cover the mutton

For Green Paste:

• Cilantro - 1 cup, washed, add the stems as well
• Sugar - ½ teaspoon
• Canola or Grapeseed Oil - 1 tablespoon
• Green Chillies - 1-2 fresh, remove stems

For Garnish:

• Cilantro - a handful, washed and chopped

Directions:

For Marination:

• Make a paste of Ginger and Garlic with the Green Chillies. Set it aside.
• In a bowl add the Goat Meat, sliced onion, Mint leaves, Ginger, Garlic and Green Chillies paste, Yogurt, Coriander Powder, Salt, Turmeric Powder, Degi Mirch Powder and Cumin Powder.
• Mix everything properly and set aside for at least 1-2 hours (preferably overnight).

For Cooking:

• Heat a heavy bottom wok/ Dutch Oven over medium-high heat, add Ghee.
• Temper with Black Cardamoms, Green Cardamoms, Cloves, Black Peppercorns, Bay Leaf and Cinnamon Stick and let everything crackle.
• Now add the sliced onions and saute until they are brown in color.
• Add the marinated mutton and continue sauteing for 5-8 minutes or until the mutton develops a light brown color.
• Add water,cover and cook for 20-25 minutes or until the mutton is 80% cooked.
• Make the Green Paste: In a grinder jar/ Nutribullet (extractor blade) add Cilantro, Sugar, Oil and Green Chillies. 
• Blend into a paste and add in the Mutton. 
• Continue cooking the Mutton until it is cooked thoroughly.
• Garnish with fresh Cilantro leaves and serve hot with Naan or Pulao

 Love Goat meat? Try these recipes as well:

• Goat Dhansak (Mutton with Red Lentils)
• Mughlai Mutton Stew
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Mughlai Kabab
• Mutton Gravy
• Mangshor Jhol (Bengali Style Mutton Curry)
• Achari Mutton
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)