Hariyali Mutton Recipe (Green Mutton Curry)

Description

Hariyali Mutton, also known as Green Mutton Curry, is a vibrant and flavorful dish that combines tender mutton pieces with a luscious green masala made from fresh coriander, mint, green chilies, and aromatic spices. The curry gets its name and color from the fresh herbs, making it not just delicious but also nourishing. It is mildly spicy, refreshing, and pairs beautifully with naan, chapati, or steamed rice.

 Ingredients For Hariyali Mutton Recipe (Green Mutton Curry)

For Green Masala Paste:

• 1 cup fresh coriander leaves

• ½ cup fresh mint leaves

• 4–5 green chilies (adjust to spice level)

• 1 medium onion (roughly chopped)

• 6–8 garlic cloves

• 1-inch piece ginger

• 2 tbsp yogurt

For the Curry:

• 750 g mutton (bone-in, cleaned and washed)

• 3 tbsp oil or ghee

• 2 medium onions (thinly sliced)

• 2 medium tomatoes (pureed or finely chopped)

• ½ cup yogurt (beaten)

• 2–3 green cardamoms

• 1 bay leaf

• 1-inch cinnamon stick

• 3–4 cloves

• 1 tsp cumin seeds

• 1½ tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala powder

• Salt to taste

• 2 cups water (adjust for gravy consistency)

• Fresh coriander leaves (for garnish)

 Instructions

1. Make Green Paste:
   Blend coriander, mint, chilies, onion, garlic, ginger, and yogurt into a smooth paste. Keep aside.

2. Cook Mutton:

   • Heat oil/ghee in a heavy-bottom pan or pressure cooker.

   • Add cumin seeds, bay leaf, cardamoms, cloves, and cinnamon. Sauté for 30 seconds.

   • Add sliced onions and cook until golden brown.

   • Mix in tomato puree and cook until oil separates.

3. Add Mutton & Spices:

   • Add mutton pieces, coriander powder, cumin powder, and salt. Sauté on medium heat for 8–10 minutes until meat is seared.

4. Add Green Masala:

   • Stir in the prepared green paste. Cook for 5–7 minutes until the raw aroma goes away.

5. Add Yogurt & Simmer:

   • Mix in beaten yogurt gradually. Stir well to avoid curdling.

   • Add water, cover, and cook until the mutton is tender (pressure cook 4–5 whistles or simmer in pot for 45–60 mins).

6. Finish:

   • Once cooked, sprinkle garam masala and simmer for 5 minutes.

   • Garnish with fresh coriander.

Servings

This recipe serves 4–5 people.

Nutritional Info (per serving, approx.)

• Calories: 365 kcal

• Protein: 28 g

• Fat: 22 g

• Carbohydrates: 10 g

• Fiber: 3 g

• Sugar: 3 g

(Values vary depending on cut of meat and oil used.)

Notes

• Always use fresh mint and coriander for the best flavor and color.

• Adjust green chilies depending on your spice tolerance.

• Slow cooking enhances the flavor and makes the mutton more tender.

• You can also cook this in an Instant Pot or Pressure Cooker for quicker results.

 Tips

• Marinate mutton with a little yogurt, salt, and turmeric for 30 minutes for extra tenderness.

• To enhance richness, add 1 tbsp cashew or almond paste to the green masala.

• If you want a smoky flavor, give a charcoal dhungar (smoke infusion) at the end.

• Use bone-in mutton for deeper flavor in the curry.

 Health Benefits

• Mutton: Rich in protein, iron, and vitamin B12, supporting muscle health and energy.

• Coriander & Mint: Aid digestion, detoxify the body, and provide antioxidants.

• Garlic & Ginger: Boost immunity and have anti-inflammatory properties.

• Green Chilies: Rich in vitamin C, improving metabolism and immunity.

❓ Q&A

Q1: Can I make this dish with chicken instead of mutton?
👉 Yes, you can substitute mutton with chicken. Cooking time will be much shorter (20–25 mins).

Q2: How can I make this curry less spicy?
👉 Reduce the number of green chilies and balance with a little cream or coconut milk.

Q3: What can I serve with Hariyali Mutton?
👉 It goes perfectly with naan, paratha, jeera rice, or even plain steamed rice.

Q4: Can I freeze this curry?
👉 Yes, it freezes well for up to 1 month. Store in an airtight container and reheat gently before serving.

Q5: Why did my curry turn dark instead of bright green?
👉 Overcooking the green paste can dull the color. Cook just enough to remove rawness and keep it vibrant.