Chha Gosht
Himachal Pradesh's defining non-vegetarian dish — mutton pieces marinated overnight in a spiced yoghurt paste and then slow-cooked until the meat is deeply tender and the curd-based gravy thickens into a rich, aromatic sauce. Cardamom, cloves, and cinnamon are the backbone.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 500 grams | mutton, bone-in |
| 1 cup | plain yogurt |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | fenugreek seeds |
| 2 large | onions, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 In a bowl, marinate the mutton with yogurt, turmeric powder, red chili powder, coriander powder, and salt. Let it sit for 30 minutes.
- 2 Heat mustard oil in a heavy-bottomed pan until it starts to smoke lightly. Reduce the heat and add cumin seeds and fenugreek seeds.
- 3 Once the seeds splutter, add the sliced onions and sauté until golden brown.
- 4 Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- 5 Add the marinated mutton to the pan and cook on high heat for 5-7 minutes until the mutton is browned.
- 6 Pour in 2 cups of water, cover the pan, and let it simmer on low heat for about 40 minutes or until the mutton is tender.
- 7 Stir in the garam masala and cook for another 5 minutes.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For authentic flavor, use mustard oil and cook on low heat to allow the spices to infuse well into the mutton.