How to Prepare Tasty Chaa Gosht (Mutton Curry - Himachali Style)

Chaa Gosht (Mutton Curry - Himachali Style). Great recipe for Chaa Gosht (Mutton Curry - Himachali Style). This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices.

This Chha Gosht recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. There's khatta meat—an appetizing gravy seasoned with amchur (a sour raw mango powder);chaa gosht—mutton slow-cooked in buttermilk, and gosht rara—a curd-based, succulent mutton dish. Himachali Pahadi Mutton Recipe is mutton cooked in a spicy yogurt curry. You can have Chaa Gosht (Mutton Curry - Himachali Style) using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chaa Gosht (Mutton Curry - Himachali Style)

1. Prepare 400 of gms. Mutton with bones, curry cut.
2. It's 2 of bay leaves.
3. You need 3-4 of green cardamoms.
4. It's 5-6 of cloves.
5. It's 1 of " cinnamon stick.
6. It's 2 of kashmiri red chilies.
7. You need 2 of onions, chopped.
8. It's 1 tsp. of garlic, chopped.
9. You need 1 tsp. of ginger, chopped.
10. Prepare 1/4 tsp. of asafoetida.
11. You need 2 cups of buttermilk.
12. You need 2 tbsp. of gram flour.
13. It's to taste of salt.
14. You need 1 tsp. of turmeric powder.
15. You need 1 tbsp. of coriander powder.
16. You need 1 tsp. of cumin powder.
17. You need 3 tbsp. of mustard oil.
18. You need 1/2 tsp. of cumin seeds.

The recipe uses ghee to caramelize the onions and tomatoes. The use of whole spice like the cardamom, cinnamon, cloves and bay leaf helps to enhance the flavor into the mutton pieces. The recipe calls for a curry cut mutton pieces that will also help to develop more flavor as the bones will give away good taste as well. Rara Gosht / Mutton - Himachali Style This is a delicious Himachali style mutton curry.

Chaa Gosht (Mutton Curry - Himachali Style) instructions

1. 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)..
2. Heat 2 tbsp. oil and fry the ginger and garlic for a minute..
3. Then add 3/4 of the onion and saute till light brown..
4. 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..
5. Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma..
6. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens..
7. Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes..
8. Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency..
9. 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..
10. Garnish with a mint sprig. Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam..

It is quite a unique dish as both mutton pieces and keema (mince) are cooked together. Not sure how the name came about, but it is a must try recipe.. Chaa Gosht (Mutton Curry - Himachali Style) This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. Nothing screams royalty like mutton, and this exotic Himachali dish is something that you will love for sure!