How to make Hara Masala Gosht Recipe - Mutton marinated in a spring green masala and cooked, served hot with paranthas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton chops ( मटन चाप ) , Spinach ( पालक )

Cuisine : Hyderabadi

Course : Main Course_Mutton

Hara Masala Gosht

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Hara Masala Gosht checkout Mutton Do Pyaza , Gosht Pudina Chop , Sindhi Mutton . You can also find more Main Course_Mutton recipes like Goan Keema, Kolhapuri Sukha Mutton, Mutton Kalimiri, stuffed parwal biriyani. Or try out these recipes from Hyderabadi Cuisine like Coorgi Kori Kari, Bohri Khichdi, Masaledar Shimla Mirch Wale Chawal, Sabz Biryani.

Hara Masala Gosht Recipe Card

Hara Masala Gosht

Prep Time : 1.30-2 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Hara Masala Gosht

  • Mutton chops 750 grams

  • Spinach chopped 10 leaves

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 10

  • Fenugreek leaves (methi) chopped 1 tablespoon

  • Green chillies chopped 6-7

  • Yogurt 1 1/2 cups

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Onions chopped 3 medium

  • Ginger chopped 1 1/2 inch piece

  • Garlic chopped 10 cloves


Step 1

Grind spinach, coriander leaves, mint leaves, fenugreek leaves, green chillies and yogurt in a blender. Add garam masala powder, red chilli powder, turmeric powder and salt. Marinate mutton in this masala for one hour, preferably in a refrigerator.

Step 2

Heat oil in a pan and add onion. Sauté till translucent, add ginger and garlic. Sauté till golden brown in colour. Add the marinated mutton and sauté for five minutes.

Step 3

Add one cup of water, cover and cook for thirty to thirty five minutes or till mutton gets cooked and the oil leaves the masala. Serve hot with paranthas.

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