How to make Hara Masala Gosht - 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 : Indian
Course : Main Course Mutton
For more recipes related to Hara Masala Gosht checkout Mutton Do Pyaza, Gosht Pudina Chop, Sindhi Mutton, Mutton Chop Masala . You can also find more Main Course Mutton recipes like Saoji Mutton, Banjara Gosht, Lasagna Cupcake, Mutton Mushroom.
Hara Masala Gosht Recipe Card
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.
Prep Time : 1.30-2 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hara Masala Gosht Recipe
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
Method
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
