When nutritionists tell us to add more green to our diets, they may not mean this green mutton curry, but you know what, try it anyway. This is comfort food at its best and we’re sure it will feed your soul.
Green mutton curry or hariyali mutton curry is a delicious curry that gets its green colour from a mix of herbs like coriander and mint leaves and dry spices like cinnamon, cardamom, cloves, and pepper. It’s surprisingly easy to put together and will lift your spirits on a boring weekday.
Here are some tips to perfect your green mutton curry:
What cut of mutton to use?
Since this is a curry, choose a lamb or goat curry cut since this cut has bone-in pieces of mutton that are cut into similar sized pieces. Bone-in pieces are great since they add flavour to the curry while it’s cooking – it’s like making a stock while your curry is cooking! And since the pieces of a curry cut are similar in size, it ensures that they all cook uniformly.
If you need to thin out your green mutton curry, add hot water.
This is a pro tip for any meat curry. While it’s cooking, if you feel it’s too dry and you’d like a little more gravy, boil water separately and then add it to the pan. This will ensure the meat remains tender.
Once the curry is ready, let it rest for 10 minutes and serve it with steamed rice or laccha parathas. You could also serve kachumber on the side for something cooling.
Ready to try this recipe? Order fresh mutton from Licious and have it delivered in a clean and hygienic pack. Tell us how your green mutton curry turned out in the comments or on Instagram! Remember to tag us and use #MadeWithLicious – we love looking at your delicious creations.
If you’re looking for more easy mutton curry recipes, try our Mutton Curry in 3 Simple Steps. Like it’s name suggests, it’s an easy peasy mutton curry you can cook up in 3 easy steps – perfect for a weeknight when you need something easy and comforting.
|Prep Time||40 minutes|
- 2 cups Coriander leaves
- ½ cup Mint leaves
- Green chillies to taste
- 2 cloves
- 2 inch cinnamon stick
- 2 green cardamom
- 2 Black cardamom
- 4 Peppercorns
For the green masala:
- To make green mutton curry, add the mutton pieces to a pressure cooker along with ½ cup of water and 1 tsp salt, and give it 3 whistles on medium flame.
- While the mutton is cooking, grind all the ingredients mentioned under “For the green masala” to a fine paste. Add a little water if you need to.
- Heat oil in a kadhai and add the onion puree. Fry it on low heat till the raw smell is gone and add the ginger garlic paste. Cook this mixture until it turns golden-brown.
- Add the tomato puree and cook it down until the mixture has turned thick and is releasing oil from the sides.
- Add the green masala, salt to taste, and fry well on low heat for 5-6 minutes.
- Add the cooked mutton and mix well so the masala coats the mutton completely. If your masala is dry, add ½-1 cup of hot water, cover the kadhai and let the mutton cook on medium heat for 15-20 minutes.
- Once the mutton is cooked, taste and adjust the salt if you need to, turn off the heat and add fresh cream. Serve hot with steamed rice or laccha parathas.