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Hariyali Pepper Gosht Recipe

Recipe By Akum Raj Jamir

A flavorful mutton delicacy cooked with freshly ground spices and green herb paste. The mutton pieces are marinated with few basic spice powders. Then the marinated mutton is cooked with onion, dry roasted and ground spices and green herb paste. This can be served as a appetizer/starter or serve it with any flatbread or rice.

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Non Vegdiet
1hr total
1hr total
Hariyali Pepper Gosht
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Ingredients for Hariyali Pepper Gosht Recipe

  • 125 grams Mutton
  • 30 grams Curd
  • 0.13 teaspoon Turmeric powder
  • 0.13 teaspoon Chilli powder
  • 0.13 teaspoon Garam masala powder
  • 1/4 teaspoon Ginger garlic paste
  • 1/4 teaspoon Salt
  • 1/4 cup Coriander leaves
  • 0.13 cup Mint leaves
  • 2.50 Pieces reen Chilli
  • 1/2 tablespoon Coriander seeds
  • 1/2 tablespoon Black pepper
  • 1/4 teaspoon Fennel
  • 0.13 teaspoon Cumin seeds
  • 3/4 tablespoon Oil
  • 1/2 Pieces Onion
  • 1/4 tablespoon Ghee
  • As Required water
  • As Required Salt

Directions: Hariyali Pepper Gosht Recipe

  • STEP 1.Wash the mutton and cut into pieces if required.
  • STEP 2.In a mixing bowl add in the mutton and the marination ingredients - curd(yogurt), turmeric powder, red chilli powder, garam masala powder and salt. Mix well and marinate the mutton for atleast 30 minutes.
  • STEP 3.For making green paste, add in the coriander leaves, mint leaves and green chillies in a mixie jar. Add 2-3 tablespoon water and grind them into a fine paste.
  • STEP 4.Dry roast the whole spices - coriander seeds, black peppercorns, fennel seeds and cumin seeds until fragrant. Grind them into a fine mixture.
  • STEP 5.In a pan or kadhai add in the oil and heat.
  • STEP 6.Add in the onion and saute until it starts to brown.
  • STEP 7.Add in the marinated mutton and stir well. Put on the lid and continue to cook on medium heat stirring occasionally in between.
  • STEP 8.Add water if required and continue to cook till the mutton is cooked 80 percent.
  • STEP 9.Add the green paste and ground spice mixture and cook for few minutes.
  • STEP 10.Season with salt if required at this stage. Put on the lid and continue to cook until the mutton is cooked completely and the oil shows on the surface.
  • STEP 11.Add the ghee, give a quick mix and take off the heat.
  • STEP 12.This dish has a thick masala, you can make into curry by adding water as per your gravy requirement.
Nutrition
value
510
calories per serving
40 g Fat26 g Protein11 g Carbs9 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    26g
  • Carbs
    11g
  • Fiber
    9g

MacroNutrients

  • Carbs
    11g
  • Protein
    26g
  • Fiber
    9g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    246mg
  • Iron
    8mg
  • Vitamin A
    2361mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    13mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    132mg
  • Manganese
    1mg
  • Phosphorus
    287mg
  • Selenium
    8mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Akum Raj Jamir