Name: Chaa Gosht recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 400 gms. Mutton with bones, curry cut; 2 bay leaves; 1: cinnamon stick; 2 green cardamoms; 4 cloves; 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; salt to taste; 1 tsp. turmeric powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 3 tbsp. mustard oil; 1/2 tsp. cumin seeds

ABOUT Chaa Gosht RECIPE

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 this would be a perfect party special that can be enjoyed with family and friends.

Ingredients Serving: 4

400 gms. Mutton with bones, curry cut
2 bay leaves
1: cinnamon stick
2 green cardamoms
4 cloves
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
salt to taste
1 tsp. turmeric powder
1 tbsp. coriander powder
1 tsp. cumin powder
3 tbsp. mustard oil
1/2 tsp. cumin seeds

Instructions

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).
Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and saute till light brown.
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.
Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.
Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.
Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency.
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. 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.

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