Step-by-Step Guide to Make Quick Chaa Gosht (Mutton Curry - Himachali Style)
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Award-winning Chaa Gosht (Mutton Curry - Himachali Style). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Chaa Gosht (Mutton Curry - Himachali Style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chaa Gosht (Mutton Curry - Himachali Style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Chaa Gosht (Mutton Curry - Himachali Style) using 18 ingredients and 10 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Make ready to make Chaa Gosht (Mutton Curry - Himachali Style):
- 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
Instructions to make Chaa Gosht (Mutton Curry - Himachali Style)
- 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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