Nariyal Gosht | How to make Nariyal Gosht

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BySayan Majumder
Created on 18th Feb 2016
  • Nariyal Gosht, How to make Nariyal Gosht
Nariyal Goshtby Sayan Majumder
  • Nariyal Gosht | How to make Nariyal Gosht (20 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 is a delicious dish which is liked by the people of every age group. Nariyal Gosht by Sayan Majumder is a step by step process which is best to understand for the beginners. Nariyal Gosht is a dish which comes from Mughlai cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 5 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Nariyal Gosht takes 10 minute for the preparation and 25 minute for cooking. The aroma of this Nariyal Gosht make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Nariyal Gosht will be the best option for you. The flavor of Nariyal Gosht is unforgettable and you will enjoy each and every bite of this. Try this Nariyal Gosht at your weekends and impress your family and friends.

  • 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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