Authentic Himachali Chha Gosht with Warm Pahadi Sidu
Indulge in the rustic flavors of the mountains with this tender mutton curry simmered in a spiced gram flour and buttermilk gravy. Served alongside a warm, fluffy stuffed wheat bread, it is a comforting Pahadi feast.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
2
Add whole spices (cardamoms, cinnamon, cloves) and let them crackle in the warm oil.
3
Add sliced onions and sauté until golden brown and caramelized.
4
Stir in the ginger-garlic paste and cook for another two minutes until raw aroma disappears.
5
Add the mutton pieces and sear them well on medium-high heat until the meat changes color and releases its natural juices.
6
Mix in coriander powder, red chili powder, turmeric powder, and salt, stirring continuously for five minutes.
7
In a separate bowl, whisk together the sour buttermilk and roasted gram flour until smooth and lump-free.
8
Reduce the heat to low and slowly pour the buttermilk-besan mixture into the mutton, stirring constantly to prevent curdling.
9
Cover the pan with a lid and let the curry simmer on low heat for 45 to 50 minutes until the mutton is tender and the gravy thickens.
10
Garnish with freshly chopped coriander leaves and serve hot with traditional Pahadi Sidu.
Ingredients
500g mutton, cut on the bone
1 cup sour buttermilk
3 tbsp roasted gram flour (besan)
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
4-5 whole green cardamoms
2 black cardamoms
2 cinnamon sticks
4 cloves
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.