Green Mutton Gravy | Hariyali Ghost

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Green Mutton Gravy is a traditional mutton delicacy from the kitchen of Mughals, famous for its rich taste in a generous mutton pieces that are soft, juicy & succulent cooked in green gravy.

I have shared a recipe of Hariyali Ghost in a step by step method with a detailed pictures below.

In a pressure cooker add ginger garlic paste, salt and onion paste.

Add mutton pieces to it. Pour required water to cook the mutton. Cover the lid pressure cook for 4_5 whistles.

In a blender add green chillies, dry Fenugreek leaves, garlic cloves, onion, coriander leaves , mint leaves and Shahi jeera blend coarsely.

 Now add yogurt ,blend to a fine puree.

Transfer the puree in a bowl add cooked mutton pieces mix well.

In a grill pan heat ghee or oil place the mutton pieces roast till the mutton changes to crisp.

Pour the remaining puree in a wok or kadai cook till the oil leaves side of the pan.

Serve the gravy in a bowl add a spoon of heavy cream for a thick consistency in a gravy, add crisp mutton pieces on top. Serve hot with roti or phulka.

INGREDIENTS

  • 1/2 kg mutton
  • 2 medium size onion paste
  • Salt as needed
  • 1 tbsp ginger garlic paste
  • 1 1/2 tbsp ghee or oil

For Green Mutton Puree

  • 1/2 cup coriander leaves
  • 1 tbsp mint leaves
  • 1 tbsp dry fenugreek leaves
  • 1 tsp Shahi jeera
  • 3_4 green chillies
  • 1 onion
  • 1 cup Yogurt

INSTRUCTIONS

  • Wash and clean the mutton pieces.
  • In a pressure cooker add ginger garlic paste, salt and onion paste add mutton pieces, pour the little water to cook the mutton. Cover the lid and pressure cook for 4_5 whistles.
  • In a blender add onions, green chillies, Shahi jeera, coriander leaves, mint leaves, fenugreek leaves and garlic cloves blend coarsely.
  • Now add a cup of yogurt blend to a puree. Transfer the puree in a mixing bowl add cooked mutton pieces mix well.
  • In a grill pan heat oil or ghee add the mutton pieces roast well till the mutton changes to crisp.
  • In another pan or kadai pour the puree cook on a medium flame till the gravy leaves side of the pan.
  • Serve the gravy in a bowl add grilled mutton pieces garnish with the heavy cream. Serve hot with roti or phulka.

Recipe Note

  • I have lessen the spices of the gravy. If you like to have more spice add 1 or 2 extra green chillies.
  • Atlast I have added a spoon of cream for thick consistency of a gravy. You can completely avoid the cream for a natural green color in a gravy.

 

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