Easiest Way to Prepare Gordon Ramsay Green Mutton curry / Haryali Gosht

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, green mutton curry / haryali gosht. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Green Mutton curry / Haryali Gosht is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Green Mutton curry / Haryali Gosht is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have green mutton curry / haryali gosht using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Green Mutton curry / Haryali Gosht:

1. Take 500 gm mutton
2. Make ready 1 inch ginger
3. Prepare 4-5 garlic cloves
4. Get 4 tbsp chopped coriander leaves
5. Prepare 2 tsp chopped mint leaves
6. Get 7-8 green chillies
7. Prepare 2 tbsp coconut pieces (optional)
8. Take 2 medium size oinion
9. Get 1 chopped tomato
10. Make ready 2 tbsp garam masala
11. Make ready 1 tsp coriander powder
12. Get 1/2 tsp turmeric powder
13. Take Salt
14. Make ready Oil

Instructions to make Green Mutton curry / Haryali Gosht:

1. I’m a mixer grinder grind ginger garlic green chilli coriander leaves mint leaves paste coconut and keep aside. Heat 2 tbsp oil in a pan and add chopped onion. Sauté for a min till it turns translucent. Now add the green masala of ginger garlic coriander mint and chilli.
2. Sauté the masala for a min. Now add turmeric powder and stir.
3. Add garam masala mix well and cook till oil starts separating. Add little water if needed.
4. Now add mutton pieces and mix well. Add little water and salt and give a nice stir.
5. Put the lid and let it cook on a medium flame till the mutton is tender and soft.
6. Once the mutton is cooked off the flame and garnish with chopped coriander leaves. Serve with nan, paratha or phulka.

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