Authentic Himachali Chha Gosht with Steamed Basmati Rice
Experience the aromatic richness of Himachal Pradesh with this slow-cooked lamb delicacy steeped in a spiced yogurt gravy. Infused with traditional pahadi spices, it delivers a comforting warmth.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce heat slightly.
2
Add whole spices (cardamoms, cinnamon, cloves) and let them crackle.
3
Add sliced onions and sauté until golden brown.
4
Stir in ginger-garlic paste and cook until the raw aroma disappears.
5
Add the lamb pieces and sear them on medium-high heat until well browned on all sides.
6
In a bowl, whisk together beaten curd and gram flour until smooth.
7
Lower the heat completely and slowly pour the yogurt-gram flour mixture into the pan, stirring continuously to prevent curdling.
8
Add coriander powder, turmeric powder, red chili powder, and salt.
9
Cover the pan and simmer on low heat, stirring occasionally, until the lamb is tender and the oil separates from the gravy.
10
Sprinkle garam masala and garnish with fresh coriander leaves before serving hot with steamed basmati rice.
Ingredients
500g lamb, cut into pieces
1.5 cups beaten curd (yogurt)
2 tbsp gram flour (besan)
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp garam masala
3-4 green cardamoms
2 black cardamoms
2 cinnamon sticks
4 cloves
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.