Hariyali Lamb (Gosht) Curry

Hariyali lamb is a delicious but lesser-known Punjabi curry; the name translates to "green", which refers to the herby puree that, in my case, finishes the slow-cooked gravy. My take on this recipe is moderately spiced and is finished with mint, coriander and spinach, and it is a fantastic way to change up your curry game!

Course Main Course

Cuisine Anglo Indian

Keyword hariyali curry, hariyali gosht, hariyali lamb, lamb curry

Prep Time 20

Cook Time 1 45

Marinade Time 4

Total Time 6 5

Servings Servings

Calories 600kcal

Author Brian Jones

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.

The onions should just be turning a little golden at the end of this cooking phase.

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.

The aim is not to brown the meat, but to soften it and the fat that is associated with lamb neck.

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.

Retain a little of the water and use it to add to the herbs to form a paste as required.

Stir the herb paste and the garam masala through the curry and cook for a final 10 minutes.

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