top of page

Hariyali Mutton

Prep Time: 20-30 mins I Cooking Time: 1hr I Serving: 2-3

Ingredients :-

For Boiling :-

500 g / 1.1 pound Mutton Bone-In (Curry-cut)

6-7 Cloves

3-4 Green Cardamom

1.5 Cups/370ml Water

1 tsp Salt

For Green Paste :-

250 g Fresh Spinach (roughly chopped & washed thoroughly)

50 g Fresh Mint Leaves (roughly chopped & washed thoroughly)

50 g Fresh Coriander Leaves (roughly chopped & washed thoroughly)

3-4 Green Chilli (roughly chopped)

For the Base :-

4 tbsp. / 60 ml Desi Ghee / Clarified Butter

½ tbsp. Ginger (peeled & grated)

1 tbsp. Garlic Cloves (minced)

3 Onion, med-sized (grated)

3 Tomatoes, med-sized (grind to Purée)

1.5 tsp Turmeric Powder

4 tbsp./ 60ml Fresh Heavy Cream

Salt to taste

Method :-

Add the mutton + cloves + green cardamom + water + salt to the pressure cooker. Mix well and close the lid. Pressure cook for 5-6 whistles on low-medium heat. Switch off the gas and allow it to cool and release it’s pressure naturally

To the blender add roughly chopped spinach + mint leaves + fresh coriander leaves + green chillies and pulse it to a smooth paste. Transfer it to a bowl and set aside for later use

Heat ghee(clarified butter) in a pan/kadai. Once hot add ginger + garlic to the pan/kadai and sauté for 3-4 minutes on low-medium heat until turns light brown in colour

Next add the grated onion to the pan and sauté until light golden brown in colour on low-medium heat. This will take 7-8 minutes. Keep stirring to avoid sticking

Once onion colour changes to light golden brown add tomato purée to the pan/kadai. Mix well and keep stirring for 3-4 mins on low-medium heat

To the pan add turmeric powder. Mix well and stir for a minute

Next add the green purée mix/paste to the pan/kadai. Mix well and cook for another 10 - 12 mins on low-medium heat until water evaporates. keep stirring to avoid burning/sticking of the masala

Next, add the boiled mutton to the pan. Mix well with the masala. Then add boiled mutton stock + salt to the pan and mix well. Cover and cook for 10-15 mins on low-medium heat

Once gravy thickened add heavy cream to the pan/kadai. Mix well and switch off the gas

Time to Taste :)

Enjoy with Butter Naan, Garlic Naan, laccha paratha, khamiri/Roomali roti and some salad of your choice

Note : adjust the spice levels to taste


Recent Posts

See All


bottom of page