Authentic Himachali Chha Gosht with Warm Pahadi Roti
Experience the robust flavors of the mountains with this slow-cooked Himachali mutton curry, simmered in a spiced gram flour and curd gravy. Tender pieces of meat absorb the earthy warmth of traditional spices, creating a deeply comforting feast.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Marinate the mutton with salt, turmeric, and half of the ginger-garlic paste for 30 minutes.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then reduce heat and sauté sliced onions until golden brown.
3
Add the remaining ginger-garlic paste and cook until the raw aroma disappears.
4
Add the marinated mutton and sear well on high heat for 5-7 minutes until browned.
5
In a bowl, whisk together the yogurt, roasted gram flour, coriander powder, and red chilli powder with a little water to form a smooth paste.
6
Lower the heat completely and slowly pour the yogurt-besan mixture into the mutton, stirring continuously to prevent curdling.
7
Add salt, cover the pan, and simmer on low heat for 45-50 minutes until the mutton is tender and the gravy thickens.
8
Sprinkle garam masala and garnish with fresh coriander leaves before serving hot with warm Pahadi roti.
Ingredients
500g mutton, bone-in
1 cup fresh yogurt, whisked
2 tbsp roasted gram flour (besan)
2 medium onions, finely sliced
1 tbsp ginger-garlic paste
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
3-4 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.