Authentic Himachali Chha Gosht with Warm Batus V2
Tender pieces of marinated mutton slow-cooked in a rich, spiced yogurt and gram flour gravy. Served steaming hot with traditional Himachali batus bread for a deeply comforting feast.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Marinate the mutton with half the yogurt, turmeric, and salt for 30 minutes.
2
Heat mustard oil in a heavy-bottomed pot until smoking, then reduce heat and fry sliced onions until golden brown.
3
Add ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the marinated mutton and sear well on medium-high heat until the meat changes color.
5
In a bowl, mix the remaining yogurt with gram flour, red chili powder, and coriander powder until smooth.
6
Reduce the heat to low and slowly pour the yogurt mixture into the pot, stirring continuously to prevent curdling.
7
Cover and simmer on low heat for 45 minutes until the mutton is tender and the gravy thickens.
8
Sprinkle garam masala, adjust salt, and serve hot alongside traditional Batus bread.
Ingredients
500g mutton, cut into pieces
1 cup whisked plain yogurt
2 tbsp roasted gram flour (besan)
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tbsp mustard oil
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
4 pieces traditional Batus bread
*This AI-generated recipe may contain inaccuracies.