Authentic Himachali Chha Gosht with Steamed Rice
A fragrant and hearty Himachali delicacy where tender mutton pieces are slowly cooked in a rich, spiced gram flour and curd-based gravy, offering a delightfully tangy and robust flavor profile.
80min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed heavy pan or pressure cooker until it smokes, then lower the heat slightly.
2
Add the whole spices and let them crackle, followed by sliced onions. Fry the onions until they turn golden brown.
3
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4
Add the mutton pieces and sear them well on medium-high heat until they change color and brown slightly.
5
Mix in the turmeric powder, red chili powder, coriander powder, fennel powder, and dry ginger powder, stirring continuously for two minutes.
6
In a bowl, whisk together the beaten yogurt and roasted gram flour along with half a cup of water to form a smooth slurry.
7
Reduce the heat to low and slowly pour the yogurt-besan mixture into the mutton, stirring constantly to prevent the curd from curdling.
8
Add salt and enough water to create a medium-thick gravy, cover, and simmer on low heat until the mutton is tender and cooked through, or pressure cook for 5 to 6 whistles.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or traditional flatbread.
Ingredients
500g mutton, bone-in, cleaned and cut into pieces
1 cup whisked yogurt (curd)
3 tablespoons roasted gram flour (besan)
2 onions, finely sliced
1 tablespoon ginger-garlic paste
2 teaspoons Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon fennel powder (saunf)
1/2 teaspoon dry ginger powder (sonth)
3 tablespoons mustard oil
Whole spices (2 black cardamom, 4 green cardamom, 4 cloves, 1 cinnamon stick, 1 bay leaf)
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.