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Hariyali Gosht

Mutton cooked with spinach, green peas and quite a few aromatics. This is a Sanjeev Kapoor exclusive recipe.

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Hariyali Gosht

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Main Ingredients Boneless mutton, Spinach
Cuisine Indian
Course Main Course Mutton
Prep Time 11-15 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Hariyali Gosht

  • 500 grams Boneless mutton cut into 1 inch pieces
  • 1 cup Spinach blanched and pureed
  • ½ cup Green peas blanched
  • 1½ tablespoons Ghee
  • 1 teaspoon Oil
  • 1 teaspoon Cumin seeds
  • 3-4 Green cardamoms
  • 7-8 Black peppercorns
  • 1 inch Cinnamon
  • 4-5 Cloves
  • ¼ cup Onion paste
  • 2 teaspoons Ginger-garlic paste
  • 1½ teaspoons Green chilli paste
  • ½ cup Fresh tomato puree
  • 4 tablespoons Yogurt
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • + for sprinkling Fresh cream 2 tablespoons
  • for garnishing Ginger juliennes

Method

  1. Heat ghee and oil in a pressure cooker. Add cumin seeds, cardamoms, peppercorns, cinnamon and cloves and sauté for a minute.
  2. Add onion paste and sauté well. Add ginger-garlic paste, mix well and sauté for a minute. Add green chilli paste, mix well and sauté well.
  3. Add mutton, mix and sauté on high heat for 3-4 minutes. Add tomato puree, mix and cook for 3-4 minutes.
  4. Add yogurt, mix well and cook for 2-3 minutes. Add salt and 3 cups water, stir to mix and bring to a boil. Cover and pressure cook for 6-7 whistles.
  5. Remove cover, add green peas and mix well. Add pureed spinach, mix well and cook for 3-4 minutes.
  6. Adjust salt and mix well. Add garam masala powder and mix. Add cream and mix well. Switch off heat.
  7. Drizzle some cream and serve hot garnished with ginger juliennes.
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