How to make Narial Ka Gosht -

Spicy chicken cooked in coconut gravy

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Leg of lamb (मटन की टंगड़ी), Fresh Tender Coconut

Cuisine : Kerala

Course : Main Course Mutton

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For more recipes related to Narial Ka Gosht checkout Roast Leg of Lamb-SK Khazana. You can also find more Main Course Mutton recipes like Sliced Lamb With Green Peppers Lagan Ka Keema Shaab Deg Hariyali Gosht

Narial Ka Gosht

Narial Ka Gosht Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Narial Ka Gosht Recipe

  • Leg of lamb cut into ¾ inch pieces 1 kilogram

  • Fresh Tender Coconut grated 1 3/4 cups

  • Oil 3/4 cup

  • Green cardamoms 5

  • Black cardamom 1

  • Cloves 5

  • Cinnamon 1 inch piece

  • Bay leaf 1

  • Mace 1 blade

  • Garlic paste 3/4 teaspoon

  • Onion sliced 8 medium

  • Ginger chopped 2 inch piece

  • Green chilli seeded and chopped 6

  • Red chilli powder 2 teaspoons

  • Curry leaves deep fried 16-20

  • Tomato chopped 6 medium

  • Salt to taste

  • Fennel seed (saunf) powder 1 teaspoon

  • Dried red chillies cut into thin strips 4

Method

Step 1

Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant.

Step 2

Add the garlic paste and sauté for a few seconds. Add the onions and sauté until light brown. Add the ginger and green chillies and continue to sauté until the onions turn golden brown. Add the chilli powder, one cup of grated coconut and the curry leaves. Sauté for one minute and add the tomatoes and salt.

Step 3

Cook, stirring continuously, till the oil separates. Add the lamb and sauté for five minutes. Add three and a half cups of water and bring to a boil. Lower heat, cover and simmer until the lamb is tender and the liquid has evaporated. Adjust seasoning. Sprinkle fennel powder and stir. Transfer to a bowl and garnish with red chilli strips and remaining grated fresh coconut.

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MasterChef Sanjeev Kapoor

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.