Himachali Chha Gosht
A fragrant, slow-cooked lamb delicacy from the mountains of Himachal Pradesh, simmered in a spiced, tangy yogurt and gram flour gravy.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Marinate the lamb pieces with salt, turmeric, and half of the ginger-garlic paste for 30 minutes.
2
Heat mustard oil in a heavy-bottomed pan until it smokes, then lower the heat and add whole spices and asafoetida.
3
Add sliced onions and fry until golden brown, then add the remaining ginger-garlic paste and sauté well.
4
Add the marinated lamb and sear on high heat until the meat is browned on all sides.
5
Stir in coriander powder and red chilli powder, mixing thoroughly with the meat.
6
In a bowl, whisk together the sour yogurt and roasted gram flour along with a little water to avoid lumps.
7
Lower the heat completely and slowly pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
8
Cover the pan with a lid and simmer on low heat for about 45 to 50 minutes until the lamb is tender and the gravy thickens.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or traditional madra breads.
Ingredients
500g lamb, cut into pieces
1 cup whisked sour yogurt
2 tbsp roasted gram flour (besan)
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp asafoetida (hing)
3-4 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
4 cloves
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.