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Hariyali Mutton Pepper Masala (Green Mutton Pepper Curry)

Hariyali mutton pepper masala is a flavorful mutton delicacy cooked with freshly ground spices and green herb paste. A perfect blend of coriander leaves, mint leaves, green chillies and aromatic dry roasted spices makes this hariyali gosht a fabulous dish packed with flavor and amazing texture.

This hariyali mutton can be served as a appetizer/starter or serve it with any flatbread or rice.

Hariyali means green. This recipe has a green paste made with a mixture of three herbs – coriander leaves, mint leaves and green chillies and hence the name hariyali meaning green. The dark greenish tint comes from this herb paste. It also imparts a lovely aroma to the dish.

The mutton pieces are marinated with few basic spice powders. Then the marinated mutton is cooked with onion, dry roasted and ground spices and green herb paste. The dish turns out into a flavorful, aromatic and succulent mutton with thick masala base.

You can make this masala base into a curry by adding water as per your gravy requirement. Both ways turns out so well and equally delicious.

INGREDIENTS THAT GOES INSIDE THIS HARIYALI MUTTON PEPPER MASALA

Mutton – I used goat curry cut which are bone-in pieces of mutton.

Oil – The recipe uses sunflower refined oil.

Ghee – A tablespoon of ghee is added towards the end of the cooking to enhance the flavor and taste. Adding gheeis optional.

Ginger Garlic Paste – Ginger garlic paste is used in the marination of the meat.

Curd – Curd is used in marination of the mutton. It acts as a meat tenderizer.

Spice Masala Powders – The mutton is marinated in basic spice masala powders like turmeric powder, red chilly powder and garam masala powder.

Onion – The recipe uses regular onion. You can also use shallots instead of regular onions.

Green Paste – The recipe uses green paste made of coriander leaves, mint leaves and green.

Whole Spices – The mutton is cooked with freshly dry roasted and ground spices which makes the dish aromatic and flavorful. The whole spices used are coriander seeds, black peppercorns, fennel seeds and cumin seeds.

Water as required

Salt to taste

WHAT CAN BE SUBSTITUTED WITH MUTTON?

You can use any meat like chicken, lamb or beef. You can also try with fish. Simply follow the same recipe. Only the cooking time will vary depending upon the meat you are using. If usimg chicken or fish, the dish will be ready under 25 minutes.

If you love mutton as much as I do, try these recipe and I am sure you will love them. I hope you’ll love to try this recipe and please do share your thoughts about the recipe with me here.

HOW TO MAKE HARIYALI MUTTON PEPPER MASALA?

I made a simple recipe video of super easy and delicious hariyali gosht recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

HARIYALI MUTTON PEPPER MASALA VIDEO TUTORIAL

Here’s a step by step pictorial instructions to make hariyali mutton pepper masala:

Wash the mutton and cut into pieces if required.

In a mixing bowl add in the mutton and the ingredients mentioned in the marination list above. Mix well and marinate the mutton for atleast 30 minutes.

For making green paste, add in the coriander leaves, mint leaves and green chillies in a mixie jar. Add 2-3 tablespoon water and grind them into a fine paste.

Dry roast the ingredients spices mentioned in the roasting list until fragrant. Grind them into a fine mixture.

In a pan or kadhai add in the oil and heat.
Add in the onion and saute until it starts to brown.

Add in the marinated mutton and stir well. Put on the lid and continue to cook on medium heat stirring occasionally in between.

Add water if required and continue to cook till the mutton is cooked 80 percent.

Add the green paste and ground spice mixture and cook for few minutes.

Season with salt if required at this stage. Put on the lid and continue to cook until the mutton is cooked completely and the oil shows on the surface.

Add the ghee, give a quick mix and take off the heat.

This dish has a thick masala, you can make into curry by adding water as per your gravy requirement.

NOTES:

● Use bone-in pieces of mutton for best result.
● Adjust the green chilly as per your heat preference.
● Peppercorns can be reduce a bit if you like it less peppery.
● Add in hot water in between while cooking the mutton. This keeps the mutton tender and cooks faster.

RECIPE CARD

Hariyali Mutton Pepper Masala ( Green Mutton Pepper Curry)

Akum Raj Jamir

Hariyali mutton pepper masala is a flavorful mutton delicacy cooked with freshly ground spices and green herb paste. A perfect blend of coriander leaves, mint leaves, green chillies and aromatic dry roasted spices makes this hariyali gosht a fabulous dish packed with flavor and amazing texture.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Equipment

pan or pot
Mixer grinder

Ingredients

For Marination:

500 grams mutton (goat/lamb)
½ cup curd thick (yogurt)
½ teaspoon turmeric powder
½ teaspoon red chilly powder
½ teaspoon garam masala powder
1 tablespoon ginger garlic paste
salt to taste

For Green Paste:

1 cup coriander leaves
⅔ cup mint leaves
10 green chillies (adjust as per your taste )

For Dry Roasting Spices:

2 tablespoon coriander seeds
2 tablespoon black peppercorns
1 teaspoon fennel seeds
½ teaspoon cumin seeds

Other Ingredients:

2-3 tablespoon oil
2 medium onion sliced
1 tablespoon ghee or butter (optional)
water as required
salt as required

Instructions

For Marination:

Wash the mutton and cut into pieces if required.
In a mixing bowl add in the mutton and the ingredients mentioned in the marination list above. Mix well and marinate the mutton for atleast 30 minutes.

Making The Green Paste:

Add in the coriander leaves, mint leaves and green chillies in a mixie jar.
Add 2-3 tablespoon water and grind them into a fine paste. This will help in grinding the ingredients well into a smooth paste (puree). Keep aside.

For Dry Roasting Spices:

Dry roast the ingredients spices mentioned in the roasting list until fragrant.
Allow to cool down and grind them in a food processor into a fine mixture. Keep aside.

Cooking The Hariyali Gosht:

In a pan or kadhai add in the oil and heat.
Add in the onion and saute until it starts to brown.
Add in the marinated mutton and stir well. Put on the lid and continue to cook on medium heat stirring occasionally in between.
Add water if required and continue to cook till the mutton is cooked 80 percent.
Add the green paste and ground spice mixture and cook for few minutes.
Season with salt if required at this stage. Put on the lid and continue to cook until the mutton is cooked completely and the oil shows on the surface.
Add the ghee, give a quick mix and take off the heat.
This dish has a thick masala, you can make into curry by adding water as per your gravy requirement.

Video

Notes

Use bone-in pieces of mutton for best result.
Adjust the green chilly as per your heat preference.
Peppercorns can be reduce a bit if you like it less peppery.
Add in hot water in between while cooking the mutton. This keeps the mutton tender and cooks faster.
Use 2 tomatoes if you're not using curd.
Cooking time will differ according to the tenderness of your meat.

Keyword green lamb curry, green mutton cuury, hariyali, hariyali mutton

Do check out these hariyali recipe of Pan Grilled Green Masala Mackerel and Green Chilly Masala Fish

Few Mutton/Lamb Recipes You Might Like

Mutton Liver Masala
Kashmiri Mutton Rogan Josh
Mutton Curry With Coriander Seeds
Chettinad Mutton Kuzhambu
Easy Mutton Fry
Mutton Chukka

Well, if you make this hariyali gosht, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

About Akum Raj Jamir

administrator

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now. I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺. I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook. I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺