Nariyal Gosht | How to make Nariyal Gosht

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By Sayan Majumder
Created on 18th Feb 2016
  • Nariyal Gosht, How to make Nariyal Gosht
Nariyal Goshtby Sayan Majumder
  • Nariyal Gosht | How to make Nariyal Gosht (21 likes)

  • 0 reviews
    Rate It!
  • By Sayan Majumder
    Created on 18th Feb 2016

About Nariyal Gosht

This is a rare combination of lamb with coconut and fennel seed.

Nariyal Gosht, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Nariyal Gosht is just mouth-watering. This amazing recipe is provided by Sayan Majumder. Be it kids or adults, no one can resist this delicious dish. How to make Nariyal Gosht is a question which arises in people's mind quite often. So, this simple step by step Nariyal Gosht recipe by Sayan Majumder. Nariyal Gosht can even be tried by beginners. A few secret ingredients in Nariyal Gosht just makes it the way it is served in restaurants. Nariyal Gosht can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Nariyal Gosht.

  • Prep Time10mins
  • Cook Time25mins
  • Serves5People
Nariyal Gosht

Ingredients to make Nariyal Gosht

  • 500 gms Lamb
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 Tomato, sliced
  • Salt to taste
  • 1 tsp roasted fennel seed powder
  • 2 tbsp Ginger garlic paste
  • 3 tbsp ghee
  • 1 bay leaf
  • 1/2 inch Cinnamon stick
  • 4 cloves
  • 2 tbsp Grated coconut
  • 5-6 Curry Leaves
  • 1/2 cup boiled onion
  • 2 large onion chopped
  • 1 black cardamom
  • 3 Green Cardamom
  • 1 Dry red chilli
  • 2 Green chilli, chopped

How to make Nariyal Gosht

  1. Boil the lam with green and black cardamom, cloves, cinnamon stick, roasted fennel powder and salt. Keep the stock aside.
  2. Heat a pan, add ghee or clarified butter, cloves, cinnamon stick, green cardamom, 1 dry red chilli, 1 bay leaf and saute for a few minutes.
  3. Add boiled onion paste, chopped onion and saute for a few minutes.Add the kashmiri red chilli, turmeric powder, ginger garlic paste and keep sauteing for another 10 minutes.
  4. Add in the lamb stock, green chillies, tomatoes, curry leaves and grated coconut.
  5. Add in the lamb and toss to nicely coat the lamb. Add a pinch of roasted fennel seed powder.
  6. Serve hot.

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