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
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Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in |
|
1 cup | Yogurt , plain |
|
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 Seed |
|
2 large | Onion , finely sliced |
|
1 tablespoon | Ginger-garlic paste |
|
2 cups | Water |
|
2 tablespoons | Cilantro , 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.