Hariyali Lamb (Gosht) Curry
Hariyali lamb (gosht) curry is a lesser-known Punjabi dish that rocks a boldly flavoured herby sauce featuring mint, coriander and spinach.
This is a slow-cooked recipe that benefits from a long marinade time, but it is well worth the time, and it is very easy to make.
Herby Lamb, Mint and Coriander Curry
If you've spent any time on my site, you will know that me and curry have a "thing going on"... especially Indian-inspired curries!
I've got everything from curry house favourites like chicken tikka masala and lamb bhuna to my takes on lesser-known dishes like chicken xacuti and Malai kofta.
This hariyali lamb curry falls into the latter, and it originally hails from Northern India, Punjab, to be specific.
It's a delicious slow-cooked, rich curry that uses fresh herbs to cut through the rich lamb and yoghurt. The green herbs give rise to the name, which translates as "green".
My version uses both mint and coriander, as well as a little spinach, to amp up the "green".
It's a delicious meal, and despite the long cooking/marinating time, it is very easy to make!
Frequently Asked Questions
Can I use a different cut of lamb?
Yes, either lamb leg or lamb shoulder would work fairly well.
However, you will struggle to get the same size pieces of meat for both of those cuts of lamb.
Can I use mutton?
Yes, this dish is traditionally made with mutton. If you are lucky enough to be able to lay your hands on some, then feel free to use it.
You may need to cook the curry for an extra 20-30 minutes depending on your meat.
Do I have to marinate the lamb?
Yes, marinating the lamb in yoghurt is an important part of this dish. Not only does it help impart flavour, but it also acts as a gentle tenderiser.
It also helps the lamb hold onto a little more moisture when it is cooked. It all leads to a juicier, more tender and tastier piece of meat.
How hot is this curry?
This dish is often considered to be a moderately spiced curry. I do like a slightly hotter curry, so some may find this a little pokey, but tolerance to capsaicin is incredibly personal.
Increasing to decreasing the amount of green chilli in the marinade is the best way to change the spice levels of this recipe.
Can I make this in advance?
Yes, this dish reheats beautifully; it will sit in the fridge for 2-3 days and will freeze for up to 3 months.
You will need to add an extra splash of water when you are reheating the dish.
Serving Suggestions
Like most of my curry recipes, I have served my hariyali lamb with some naan bread.
But it would work equally well with some chapatis if you want something a little quicker to cook.
Rice is always a popular side with a curry, and this dish is great with a nice pilau rice.
Potatoes are often an overlooked side for an Indian-inspired dish, and this is superb with something like my jeera aloo or aloo methi recipes.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 24cm or 10" heavy-based saucepan.
- Stirring and serving spoons.
- Mini blender.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Hariyali Lamb (Gosht) Curry
Ingredients
- 400 g Lamb Neck Fillet 12oz
- 6 Garlic Cloves
- 35 g Ginger 1 thumb-sized piece
- 3 Green Finger Chilli Peppers
- 1-2 tablespoon Water
- 75 g Yoghurt ⅓ Cup
- 1 Large Onion 250g
- 3 tablespoon Cooking Oil
- 1 Black Cardamom Pod
- 1 Cinnamon Stick
- 1 Blade Mace
- 3 Cloves
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Black Peppercorns
- 2 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- ¾ teaspoon Salt
- 125 ml Water ½ cup
- 75 g Spinach Leaves 2 packed cups
- 20 g Fresh Coriander ¾ packed cup
- 15 g Mint Leaves ⅓ packed cup
- 1 teaspoon Garam Masala
Instructions
- Cut the lamb into a 35-40mm (1½-1¾") dice.
- Peel the garlic cloves.
- Peel and roughly chop the ginger.
- Remove the stems from the chilli peppers.
- Add the garlic, ginger, chillies and water to a mini blender, blitz to a paste and add the paste to a mixing bowl.
- Add the lamb and the yoghurt to the garlic paste, stir to combine and allow to marinate in the fridge for at least 4 hours.
- Cut the onion in half, peel it and then slice it into thin (3mm or ⅛") half-moon shapes.
- Heat the oil in the base of a 24cm or 10" saucepan over a medium heat, add the onions and cook for 12-15 minutes, stirring regularly.
- Crack the cardamom pod with the side of a knife and add it to the onions along with the cinnamon stick, mace, cloves, cumin seeds, mustard seeds, and black pepper. Stir for 1-2 minutes.
- Add the lamb and the marinade and cook for 12-15 minutes, stirring regularly.
- Sprinkle over the chilli powder, ground turmeric, ground coriander and salt, then stir to combine.
- Pour in the water and cook for 1 hour, over a low heat, stirring occasionally.
- About 10 minutes before the lamb has had its hour of cooking, heat a small pan over a high heat and add 2-3 tablespoons of water, followed by the spinach, then cook it until it has wilted.
- Strain off most of the excess water from the spinach and add it to a mini blender, add the fresh coriander and the mint leaves, and blitz to a paste.
- Stir the herb paste and the garam masala through the curry and cook for a final 10 minutes.
