Authentic Himachali Chha Gosht with Warm Batus
Experience the rich, aromatic flavors of the Himalayan foothills with this tender lamb curry simmered in a spiced gram flour and curd gravy. Served alongside warm traditional batus, it is a comforting and deeply satisfying delicacy.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Marinate the lamb pieces with salt, half of the ginger-garlic paste, and a pinch of turmeric powder for 30 minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add cumin seeds, black cardamoms, green cardamoms, cloves, and bay leaves to the hot oil, allowing them to crackle.
4
Add the sliced onions and sauté until golden brown and caramelized.
5
Add the remaining ginger-garlic paste and cook for another minute until the raw aroma disappears.
6
Add the marinated lamb and sear on high heat for 5-7 minutes until browned on all sides.
7
In a separate bowl, whisk together the yogurt, roasted gram flour, red chili powder, turmeric powder, coriander powder, and dry ginger powder until smooth.
8
Reduce the heat to low and slowly pour the yogurt-besan mixture into the pan while stirring continuously to prevent curdling.
9
Add 2 cups of water, bring to a gentle boil, then cover and simmer on low flame for 45-50 minutes until the lamb is tender and the gravy thickens.
10
Adjust salt if necessary, garnish with freshly chopped coriander leaves, and serve hot alongside warm traditional batus.
Ingredients
500g lamb, bone-in and cut into pieces
1 cup whisked yogurt (curd)
3 tbsp roasted gram flour (besan)
2 large onions, finely sliced
1 tbsp ginger-garlic paste
2 tbsp mustard oil
1 tsp cumin seeds
2 black cardamoms
4 green cardamoms
4 cloves
2 bay leaves
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp dry ginger powder (saunth)
Salt to taste
Fresh coriander leaves for garnish
Warm batus (traditional Himachali flatbreads) for serving
*This AI-generated recipe may contain inaccuracies.