Gosht Hariyali (Beef with Greens)

I wasn't sure what I'd think of this curry. It's very unusual. It contains no spices. It has some aromatics like ginger and garlic in the marinade. And it has lots of herbs and greens, but none of the usual spices that I've come to associate with curries. There's not even any pepper! Just salt and a chili pepper.

I needn't have been worried though. This curry was amazing! Seriously. So delicious. The beef was succulent and flavourful and the minty greens complemented it beautifully. I think this is probably one of my favourite beef curries.

Gosht Hariyali

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. ginger paste
• 1 Tbsp. garlic paste
• 3/4 tsp. coarse sea salt
• 450g stewing beef
• 2 Tbsp. canola (or other neutral) oil
• 1-2 fresh green Thai, finger, or serrano chilies, halved lengthwise
• 225g mustard greens¹, chopped
• 1/2 c. chopped fresh or frozen fenugreek leaves
• 1 c. water
• 1/2 c. chopped fresh mint
• 1/4 c. chopped fresh cilantro

Directions

1. Combine ginger paste, garlic paste, and salt.
2. Add beef and stir to coat.
3. Cover and chill overnight.
4. Preheat a wok over medium-high heat.
5. Drizzle the oil down the sides and swirl to coat.
6. Add the beef (along with any residual marinade) and chilies and cook, stirring, until the meat is seared all over (~10 minutes).
7. Add the mustard greens and fenugreek leaves into the wok and cook, stirring occasionally, until the greens have wilted and pan has been deglazed from the released moisture (~10 minutes).
8. Pour in the water and bring to a boil.
9. Reduce heat to medium-low and simmer, covered, stirring occasionally, until beef is tender (15-20 minutes).
10. Stir in the cilantro and mint and serve with rice and/or flatbreads.

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¹ I had a surplus of kale when I made this, so I just used that in place of the mustard greens. Definitely use mustard if you can get it though! ^Back