An Indain style curry with chana and lamb which is fabulously fragrant, rich and satisfy...

Spicy keema balls curry is a mutton keema recipe cooked in Indian spices which tastes am...

Dappadam lamb kadi is a traditional dish made with lamb bones cooked in tamarind and spic...

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced...

This dish mostly made by labor or low class people because this trimmings were low cost t...

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Green Mutton Haryali Mutton Recipe, How To Make Green Mutton Haryali Mutton Recipe

Name: Green Mutton Haryali Mutton
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 2

This is one my favourite receipe. I learnt it from my mother. It has become our familys traditional receipe.

About Recipe

How to make Green Mutton Haryali Mutton

(1 ratings)

1 reviews so far

Prep time
10 mins

Cook time
40 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Mutton

Servings : 2 persons
Published date : November 04, 2016

Ingredients used in Green Mutton Haryali Mutton
• Turmeric powder - 1/2 tea spoon.
• Green chillies - 6-8 numbers.
• Ginger garlic paste - 1 tea spoon.
• Poppy seeds - 2 teaspoons.
• Coconut powder - 1 tablespoon.
• Pepper corns - 1 tablespoon.
• Mint leaves - 1 cup.
• Coriander leaves - 1 cup.
• Mutton - 3 lbs.
• Whole garam masala - 2 numbers.
• Onions - 1 cup.
• Salt - to taste.
• Oil - as required.
• Water - as required.
Method:
First make a fine paste of the coriander leaves, mint leaves, pepper corns, coconut powder, poppy seeds, green chillies, salt and keep aside. Heat oil in a pan and add cardamom, cinnamom, cloves, bayleaf. Add chopped onions and fry until light transparent. Then add the ginger garlic paste and fry for few minutes until raw taste of the paste disappears. Add turmeric powder to it. Next add the blended coriander-mint paste and fry for few minutes until well cooked and oil separates. Then add the washed mutton pieces (make in to small pieces) and fry with the paste for few minutes and add little coriander powder and garam masala powder and cook it. Then add enough water and let cook until meat is tender. Serve with rice or chapati.