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Green Lamb Curry Hariyali Gosht



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Green Lamb Curry Hariyali Gosht Recipe, Sabji, How To Make Green Lamb Curry Hariyali Gosht Recipe

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich & palatable food varieties. generous mutton pieces that are soft, juicy & succulent cooked in green gravy.

Green Lamb Curry   popularly  known  as  Hariyali Gosht   in  Hindi is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich... Read More..

About Recipe

koora, Kuzhambu, torkari

How to make Green Lamb Curry Hariyali Gosht

(919 ratings)
28 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Green Lamb Curry Hariyali Gosht
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : August 30, 2018

Ingredients used in Green Lamb Curry Hariyali Gosht
• Ginger - 1 piece.
• Green chilly - 6 numbers.
• Shahi jeera - 1/2 tea spoon.
• Coriander seeds - 1 tea spoon.
• Pepper corn - 1 tea spoon.
• Whole garma masala (each) - 4 numbers.
• Tomato - 1 number.
• Soya (dill) leaves - 1 bunch.
• Mint leaves - 2 bunch.
• Coriander leaves - 2 bunch.
• Mutton - 500 grams.
• Garlic - 4 cloves.
• Salt - to taste.
• Onions (chopped) - 1 cup.
• Turmeric powder - 1/4 tea spoon.
• Bay leaves - 2 numbers.
• Oil - as required.
  • Heat a pan add bay leaves, whole garam masala, pepper corn, coriander seeds, shahi jeera, dry roast all ingredients and let it cool down and make a fine powder.
  • Heat oil in a pan add green chilly, ginger, garlic, tomato, mint leaves, coriander leaves, dill leaves, cook this till the greens are cooked, let it cool down, put into the blender.and make a paste.
  • In the same pan add oil, chopped onions, salt, turmeric, cook this till onions are slightly golden color.
  • Add mutton pieces, garam masala, water, put the lid on and let it cook on a medium flame till the mutton is tender.
  • Then add paste of green vegetable mix this and cook it for few minutes.

Serve this with roti, pulka, and naan.

Cooking with images Rassa , Lamb rasdar, saaru


Green Lamb Curry   popularly  known  as  Hariyali Gosht   in  Hindi is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich & palatable food varieties. Generous mutton pieces that are soft, juicy & succulent cooked in subtle green gravy made with fresh herbs, spices, cream & butter will just melt in your mouth to give you a lavish ‘King-Like’ treat.

The key element of this dish is the green gravy made with the grace and goodness of Mint, Coriander and Dill leaves mixed with other spices making it looks extremely vibrant, luscious and distinctive in taste, hence the name Hariyali Gosht which literally mean Green Lamb curry. This lamb masala dish preparation tastes extremely good served with roti, chapatti, naan or rice.

This curry can also be eaten with any variety of fried rice or pulaos. Dill leaves is an extremely flavourful green herb used in flavouring a wide variety of non-vegetarian dishes. In India, dill is known in various names such as Shepu in Marathi and Konkani, Savaa in Hindi, Soa in Punjabi, Soya or Soyakura in Telugu, Sabbasige soppu in Kannada and Sada kuppi in Tamil.

Fresh Dill leaves or the dill seed is used as a spice with a flavour little similar to caraway. Dill leaves are the herb most often added to fish and liver. Liver with Dill leaf is an incredible and delectable dish that is popularly cooked. Fresh Dill leaves are also added to dishes like Green Leaves Curry ( Soppu Saru), Fish biryani, Mixed herbs chapatti, Baked Fish, Keema Bhajiya etc.

These leaves are considered to have very good anti-gas properties. In India, a smaller amount of fresh dill is mainly cooked along with cut potatoes and fresh fenugreek leaves. It is said that Dill leaves are least flavourful while the Dill seeds are commonly used to flavour dishes as they provide the strongest flavour by far. Used whole or ground, they are a good accompaniment to soups, fish, and vegetables.

They can also be used to make unique herb bread, flavoured vinegar, and can even be added in small quantities to desserts, particularly those containing apples. Dill has many medicinal benefits. It contains magnesium, iron, calcium, and vitamin C, so it is beneficial to use them in salads, soups, and grilled meats. It is widely used in the cuisines of the Far East, especially in curries and stir-fries.

This popular herb contains no cholesterol and low in calories. However, it is contains many anti-oxidants, vitamins like niacin, pyridoxine etc, and dietary fibres which help to control blood cholesterol levels. Cilantro or coriander is another fresh herb that has bright green leaves and strong aroma. The leaves are tangy with citrus notes. The leaves can be just chopped roughly or use whole sprigs and add just before serving. Use whole stems to flavour stocks. Use cilantro as a cooling, zesty counterpoint to the spice in Asian, Latin American, and Indian dishes. It’s great with chili and lime and adds brightness to fresh fruit or tomato salsas.

Puree with garlic and oil, like a pesto, to serve with grilled shrimp or flank steak. Fresh herbs and spices play a very important role in Indian cooking. They are generally termed as masala in Hindi. The term spices apply to natural plant or vegetable products or mixtures in whole or ground form that are used for imparting flavour, aroma and piquancy to the food. 

Fresh herbs are generally sautéed in little oil before adding to the main vegetable or meat so that the delicate flavours are released in the dish. We in India primarily depend on spices for flavour and fragrance as well as colour, preservative and inherent medicinal qualities.

How to prepare Green Lamb Curry – Hariyali Gosht:


Mutton                 -   100 gms

Ginger                  -   1” piece

Green chillies       -   6 nos

Shahi Jeera          -   ½ tsp

Coriander seeds   -   1 tsp

Pepper corns        -   1 tsp

Whole garam masala        -       3 nos each

Tomato                 -   1 no

Dill (soya) leaves  -   1 bunch

Mint leaves          -   2 bunches

Coriander leaves  -   2 bunches

Garlic                   -   4 cloves

Salt                      -   to taste Onions,

chopped  -   1 no

Turmeric              -   pinch

Bay leaves            -   2 nos


  1. Heat a pan and add bay leaves, whole garam masala, pepper corns, coriander seeds, shahi jeera and dry roast all these ingredients. Allow cooling and grind to fine powder.
  2. Heat oil in a pan, add green chillies, ginger, garlic, tomato, mint, coriander and dill leaves. Saute and cook till the raw flavours are gone. Cool the ingredients, put them in the blender to make a silky paste.
  3. In the same pan, add little oil and when it gets hot, add chopped onions, salt, turmeric and cook till the onions turn slightly turn golden in colour.
  4. Add mutton pieces, garam masala, water, mix well and cover the pan with a lid.
  5. Cook this over medium flame until the mutton pieces are tender.
  6. Add the green paste and mix well. Cook this for a few minutes.
  7. Switch off the flame and serve hot with roti, pulka and naan.

Green Lamb curry or Hariyali Gosht, influenced from the Mughlai cuisine is rich is aroma, taste and has an alluring texture to tickle your taste buds. Spices play a major role in enhancing the intensity of flavours in this dish. Spices are made up of many parts of a plant such as fruits, roots, bark, flowers, leaves etc. Some spices add flavour to otherwise tasteless and bland food.

Some are used for the beautification and garnishing of the food. Do try different variations while preparing and experiment with various flavours. This meat gravy preparation is a must try dish and it’s also the worth presenting for a lavish celebration spread. There are umpteen meat recipes that are especially prepared in Hyderabadi, Lucknowi, Mughlai and Kashmiri styles.

They are just exotic, exceptional and unique to taste. Red meat is highly prized and these meat delicacies are especially prepared to grace marriages, parties and special events. They are just rich in taste, aroma and flavor. The fragrance and aroma lingering makes one and all the urge to grab food. Generally for making meat or lamb recipes, a lot of selective spices are used to make the dish right and unique.

They are absolutely affluent in taste; warm comforting flavours and makes a great side with Biryani, Pulao and rotis. Do try this recipe and if you wish to get hold of some of your favorite recipes, do click on You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking! Keep Smiling…


Comments & Reviews


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RAJA N Posted on Sat Jul 06 2013

You are awesome!

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Jack Ainsworth Posted on Sat Jul 06 2013

biggest change in the last 2 years I got from your uploads is to use "whole garam marsala" :-) I had bought lamb which is not usual in Germany anf now went for mint, parslie and koriander blending was fine I add the normal ginger Garlic pa

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ankit shah Posted on Sat Jul 06 2013

chef please teach us how to make thai green curry

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Tanveer Posted on Sun Jul 07 2013

Could you please put the link to the recipe in the bottom section of the video

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bedbugdude1 Posted on Sun Jul 07 2013

VahChet I've made about 10 of your recipes and dishes so far and this one is next! Best thing is, I have an Indian grocery within a mile from my apartment!

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mrmmhxx Posted on Sun Jul 07 2013


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shruti nikam Posted on Sun Jul 07 2013

Thank you Chef ,,... great recipe will try soon

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K.S Murthy Posted on Mon Jul 08 2013

As always with you this one too a great recipe,I thoroughly enjoyed it One thing I would like to clarify from you, in 'General Tso's chicken' recipe, salt is not shown to be used, but after adjusting the season, adding bit of salt to the

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bedbugdude1 Posted on Mon Jul 08 2013

Green curry is now my favorite curry. It was fantastic! Think I'm gonna make a cheese omlette and pour some of that curry over it.

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Tiger In the Desert Posted on Tue Jul 09 2013

I love you, man!!! :D :D :D :D

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TameTusker Silly Posted on Fri Jul 12 2013

It is his enthusiasm which is C-O-N-T-A-G-I-O-U-S! Spurs to you don the apron!:)

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U. Deepika Posted on Fri Jul 12 2013

how much kg meat u used?

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