Chha Gosht, a delightful taste from the mountains of Himachal Pradesh, India!
"Chha" means buttermilk and "Gosht" refers to meat. This dish is prepared with mutton, slow-cooked with spices, gram flour and buttermilk which results in a creamy, rich gravy. The use of buttermilk adds a special tangy taste to the...
Ingredients
For Boiling
- 1kgbone-in goat mutton
- 1tbspMustard Oil
- 2Bay leaves
- 4Dry Red Chillies
- 2Black Cardamoms
- 3Green Cardamom
- 2cinnamon stick
- 1tspSalt
- 4cupWater
For Masala Paste
- 3tbspMustard oil
- 1pinchAsafoetida
- 1tspCoriander powder
- 1tspCumin powder
- 1tspTurmeric
- 1tspRed Chilli Powder
- 1tbspGinger Garlic (chopped)
- 4medium-sized Onions (sliced)
For Gravy
- 4tbspGram Flour
- 1cupCurd (slightly sour)
- 3cupWater
- Salt as per taste
- 2tbspLemon Juice
For Tempering
- 1tbspMustard Oil
- 1tspCumin seeds
How to make Chha Gosht
For Boiling
Heat a tbsp of mustard oil in a heavy-bottomed pot. Add bay leaf, dry red chillies, black cardamom, green cardamom, cloves and cinnamon stick. Stir for a few seconds.
Add the mutton pieces and salt to the pot and mix well. Stir constantly and cook on medium to high flame for 4-5 minutes, or until the mutton lightens in colour.
Pour in the water and bring to a boil, then reduce the heat to medium-high heat. Cover the pot and let it simmer for 20-25 minutes, or until the mutton becomes tender.
Transfer the mutton pieces to a plate and reserve the left stock for later use.
For Masala Paste
Heat mustard oil in a heavy-bottomed pot over high heat, then cool it down.
Reheat oil on low-medium heat, add asafoetida, coriander powder, cumin powder, red chilli powder, and turmeric. Mix well.
Add ginger garlic paste and stir-fry for a minute.
Add sliced onions and saute until soft and translucent.
Cool the masala and grind into a smooth paste. Set it aside.
For Gravy
Whisk curd in a bowl, gradually add water to make buttermilk. Set aside.
Dry roast gram flour (besan) in a heavy-bottomed deep pan over low-medium heat until it turns aromatic and slightly golden.
Add the buttermilk gradually to the pan and mix well to avoid lumps.
Add the ground masala paste, lemon juice and reserved mutton stock and mix well.
Add the boiled mutton pieces, stir, bring to a boil and cook over medium heat until desired gravy consistency. Taste the seasoning and adjust to taste. Turn off the heat and let it rest for some time.
For Tempering
Heat a tbsp mustard oil in a small pan, add cumin seeds and let them splutter. Pour this over the cooked mutton.
Garnish with chopped coriander leaves.
Serve Chha Gosht with roti or steamed rice.
Tips & Tricks
Adjust the amount of chilli powder and spices according to your taste preferences.
Chha Gosht thickens as it cools down. You can add more water and reheat the dish if required.
You can also boil the mutton in a pressure cooker to save time.
Serving depends on the portions served.
Reviews
aishapatel
Everyone asked for the recipe - it was a total hit.
lj1961
ij66
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨