Hariyali Gosht Aromatic Indian Style Lamb Recipe

 

 

Fresh herbs can completely transform a curry, adding vibrant colour, freshness, and deep flavour. In this delicious Indian-style lamb curry, mint and coriander come together to create a rich, aromatic gravy that perfectly coats tender pieces of slow-cooked lamb.

This recipe uses lamb on the bone, which gives the curry extra depth and richness as the bone marrow slowly melts into the sauce while cooking. The lamb is first marinated in a fragrant mixture of yoghurt, mint, ginger, garlic, onion, and green chillies before being simmered gently with spices and a fresh coriander paste.

The result is a comforting curry packed with layers of flavour — mildly spicy, herby, and incredibly satisfying. Serve it with steamed rice, rotis, or cooling raita for a complete meal.

Ingredients

Serves 4

For the Lamb Marinade

• 850g lamb leg with bone, cut into medium pieces
• 2 tbsp Greek yoghurt
• 8 garlic cloves, roughly chopped
• 2-inch ginger, roughly chopped
• 30g mint leaves
• 150g white onion, roughly chopped
• 3 bird’s eye green chillies, roughly chopped

For the Curry Gravy

• 3 tbsp vegetable oil
• 6 green cardamom pods
• 6 cloves
• 2 mace blades
• 1 dried bay leaf
• 1-inch cinnamon stick
• 150g white onions, thinly sliced
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• Salt to taste
• 250ml water
• ½ tsp garam masala

For the Coriander Paste

• 50g fresh coriander leaves and stems
• 2 bird’s eye green chillies
• 50ml water

Method

Step 1: Marinate the Lamb

In a blender, combine yoghurt, garlic, ginger, mint leaves, onion, and green chillies. Blend into a smooth paste.

Place the lamb pieces in a large bowl and pour the marinade over them. Mix well so the lamb is evenly coated.

Cover and marinate for at least 3–4 hours, or overnight for the best flavour.

Step 2: Prepare the Coriander Paste

In the same blender, add coriander leaves, green chillies, and water.

Blend into a smooth green paste and set aside.

Step 3: Fry the Whole Spices

Heat oil in a large heavy-bottomed pan over medium heat.

Add cardamom pods, cloves, mace, bay leaf, and cinnamon stick. Fry for a few seconds until fragrant.

Step 4: Cook the Onions

Add the sliced onions and cook for about 10–12 minutes, stirring occasionally, until golden brown.

Step 5: Cook the Lamb

Add the marinated lamb to the pan and cook for 15–17 minutes, stirring well to seal and brown the meat.

Now add coriander powder, cumin powder, turmeric powder, Kashmiri chilli powder, and salt.

Mix everything well.

Step 6: Slow Simmer the Curry

Cover the pan with a lid and cook on low heat for 30–35 minutes.

Stir once or twice during cooking to prevent the curry from sticking to the bottom.

Step 7: Add the Coriander Paste

Pour in the prepared coriander paste along with the water.

Cover again and simmer gently for another 30 minutes until the lamb becomes tender and the gravy thickens.

Finally, stir in the garam masala and turn off the heat.

Serving Suggestions

Serve this fragrant lamb curry hot with:

• Steamed basmati rice
• Butter naan or rotis
• Jeera rice
• Cucumber raita
• Onion salad

Tips for the Best Lamb Curry

• Cooking lamb on the bone gives the curry more flavour and richness.
• Marinating overnight helps tenderise the meat and deepens the taste.
• Use fresh coriander stems as they add extra flavour to the paste.
• Slow cooking is key for soft, juicy lamb.
• Adjust green chillies depending on your spice preference.

This mint and coriander lamb curry is comforting, aromatic, and full of authentic Indian flavours. The fresh herbs, warming spices, and tender lamb create a rich curry that tastes even better the next day.