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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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

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