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Chaa Gosht (Himachali Mutton Curry)

Chaa Gosht (Himachali Mutton Curry)

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55


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


  • 01

    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).

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

  • 06

    Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency.

  • 07

    Heat the remaining oil in another pan and temper with cumin seeds. Saute for a few seconds and add the remaining onion.

  • 08

    Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.



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