Chaa Gosht (Mutton Curry - Himachali Style)

Name: Chaa Gosht (Mutton Curry - Himachali Style)
Cuisine: American
Ingredients: 400 gms. Mutton with bones, curry cut; 2 bay leaves; 3-4 green cardamoms; 5-6 cloves; 1 " cinnamon stick; 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; to taste salt; 1 tsp. turmeric powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 3 tbsp. mustard oil; 1/2 tsp. cumin seeds

Bethica Das @kitchen_flavours

Sharjah (UAE)

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. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So follow a step by step method with photos to prepare it.

Bethica Das @kitchen_flavours

Saved

Ingredients

400gms. Mutton with bones, curry cut
2bay leaves
3-4green cardamoms
5-6cloves
1" cinnamon stick
2kashmiri red chilies
2onions, chopped
1 tsp.garlic, chopped
1 tsp.ginger, chopped
1/4 tsp.asafoetida
2 cupsbuttermilk
2 tbsp.gram flour
to tastesalt
1 tsp.turmeric powder
1 tbsp.coriander powder
1 tsp.cumin powder
3 tbsp.mustard oil
1/2 tsp.cumin seeds

Saved

Steps

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.