Chha Gosht (Himachali Mutton Curry)

Chha Gosht is a signature royal mutton delicacy from Himachali cuisine, celebrated for its rich flavors and distinctive tangy profile. Tender, bone-in pieces of mutton are slow-cooked until succulent in a luscious gravy made from yogurt (chha), gram flour (besan), and an aromatic blend of traditional spices. Cooked in mustard oil, the dish develops a deep, earthy flavor with a perfect balance of richness and gentle acidity. A cherished specialty of Himachal Pradesh, Chha Gosht is traditionally served hot with steamed rice, making for a hearty and comforting mountain feast.

Prep Time 30 mins

Cook Time 60 mins

Total Time 1 hr 30 mins

Cooking Method: Sauteing, Simmering

Cuisine: Himachal Pradesh, Indian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 4

Description

Chha Gosht is a signature royal mutton delicacy from Himachali cuisine, celebrated for its rich flavors and distinctive tangy profile. Tender, bone-in pieces of mutton are slow-cooked until succulent in a luscious gravy made from yogurt (chha), gram flour (besan), and an aromatic blend of traditional spices. Cooked in mustard oil, the dish develops a deep, earthy flavor with a perfect balance of richness and gentle acidity. A cherished specialty of Himachal Pradesh, Chha Gosht is traditionally served hot with steamed rice, making for a hearty and comforting mountain feast.

Ingredients

For Marination

750 gm Mutton bone-in
1/2 cup Fresh Yogurt (Dahi)
1 tbsp Ginger-Garlic Paste
1 Bay Leaf (Crushed)
1 Cinnamon stick (Crushed)
5 Cloves (Crushed)
2 Black Cardamoms (Crushed)
Salt to Taste

For the Gravy Base

3 tbsp Mustard Oil
A pinch Asafoetida (Hing)
2 Onions medium, finely sliced
3 tbsp Gram Flour (Besan) Roasted
1 cup Buttermilk or Extra Whisked Yogurt
4 Green Chillies (Slit)
1 tsp Coriander powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala

Instructions

1
Marinate the Mutton
1. Mix the mutton with yogurt, ginger-garlic paste, salt, and the crushed whole spices (bay leaf, cinnamon, cloves, black cardamom).
2. Set aside to marinate for 3 to 4 hours (or overnight in the fridge) to fully tenderize the meat.
2
Sauté the Aromatics
1. Heat the mustard oil in a heavy-bottomed pan or pressure cooker until it reaches its smoking point, then lower the heat.
2. Toss in the asafoetida, green chillies, and a bit of chopped ginger.
3. Add the sliced onions and fry until they turn golden brown.
4. Stir in the red chilli powder, coriander powder, and turmeric. Add a splash of water so the spices do not burn.
3
Build the Thickener and Sear
1. Sprinkle the roasted gram flour (besan) directly into the onion-spice mix.
2. Stir continuously for 1–2 minutes to blend it smoothly without forming lumps.
3. Add the marinated mutton pieces and sear them on medium-high heat until the meat tightens and changes color.
4
Simmer with Chha (Buttermilk)
1. Lower the heat completely and slowly pour in the buttermilk or whisked yogurt.
2. Stir continuously until it starts to gently bubble.
3. Add 1 to 2 cups of water, cover, and let it slow-cook for 45–60 minutes (or pressure cook for 4–5 whistles) until the mutton is completely tender and the oil separates to the top.
4. Finish by stirring in the garam masala and garnishing with fresh coriander leaves.

Read it online: https://indiafoodz.com/recipe/chha-gosht-himachali-mutton-curry/