Chha Gosht
Tender mutton pieces simmered in a tangy buttermilk and gram flour gravy thickened with whole spices, a Chamba-region specialty for festive meals.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 21 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 340 kcal
Instructions
- 1
Whisk the gram flour into the buttermilk until smooth with no lumps.
- 2
Heat the mustard oil in a heavy pot. Fry the onion until golden.
- 3
Add the garlic-ginger paste and cook until fragrant.
- 4
Add the mutton pieces. Brown them on high heat for 5-6 minutes.
- 5
Add the turmeric, red chilli powder and salt. Cook for a few minutes.
- 6
Pour in the buttermilk-gram flour mixture while stirring continuously.
- 7
Cover and simmer on low heat for 45-50 minutes, stirring occasionally. Cook until the mutton is tender and gravy thickens.
- 8
Sprinkle in the garam masala (warming spice blend) and simmer for another 5 minutes. Serve hot.
Chef's tips
Whisk the gram flour thoroughly into the buttermilk to prevent lumps. Stir often while simmering so the gravy does not stick.
Ingredient substitutions
- mutton → chicken (adjust cooking time down)
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on low flame, stirring frequently.
Common mistakes to avoid
- •Not whisking the gram flour properly, which creates a lumpy gravy.
Serving suggestions
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