Chaa Gosht (Himachali Mutton Curry)

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Chaa Gosht (Himachali Mutton Curry)

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 45 Min

Total Time : 55 Min

Ingredients

Serves : 4
  • 400 gms. Mutton with bones, curry cut


  • 2 bay leaves


  • 3-4 green cardamoms


  • 5-6 cloves


  • 1


  • 2 kashmiri red chilies


  • 2 onions, chopped


  • 1 tsp. garlic, chopped


  • 1 tsp. ginger, chopped


  • 1/4 tsp. asafoetida


  • 2 cups buttermilk


  • 2 tbsp. gram flour


  • 1 tsp. salt or to taste


  • 1 tsp. turmeric powder


  • 1 tbsp. coriander powder


  • 1 tsp. cumin powder


  • 3 tbsp. mustard oil

Directions

  • Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).
  • Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and saute till light brown.
  • Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.
  • Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.
  • Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.
  • Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency.
  • Heat the remaining oil in another pan and temper with cumin seeds. Saute for a few seconds and add the remaining onion.
  • Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.