Chha Gosht Recipe How To Make Himachali Mutton Curry Authentic Mutton Recipe By Smita Deo

Chha Gosht Recipe | Himachali Mutton Curry | Chha Mutton | Himachali Khatta Mutton | Dahi Mutton Gravy | Mutton Gravy | Mutton Curry Recipe | Authentic Recipe By Smita Deo | Get Curried

Learn how to make Chha Gosht with our chef Smita Deo.
Chha Gosht is a traditional Himachali recipe. The marinated mutton pieces slowly cooked in gram flour and yogurt 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

Chha Gosht Recipe Ingredients -
750 gms Mutton
1 Bay Leaf
1/2 inch Cinnamon Stick
4 Cloves
2 Black Cardamoms
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 cup Yogurt
Salt (as per taste)
3 tbsp Mustard Oil
1/8 tsp Asafoetida
1 tsp Coriander Seed Powder
1 inch Ginger (finely chopped)
3 Green Chillies (slit)
1 tsp Red Chilli Powder
2 Onions (sliced)
2 tbsp Water
3 tbsp Gram Flour (roasted)
1/2 tsp Turmeric Powder
1 tsp Coriander Seed Powder
1/2 cup Yogurt
250 ml Water
100 ml Water
Salt (as per taste)
Coriander Leaves (chopped)

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Himachali cuisine is famous for being simple and easy along with being cooked slowly so that the food does not lose its nutritious value. The day-to-day food of Himachalis is very similar to that of the rest of north India. They too have lentil, broth, rice, vegetables, and bread. As compared to other states in north India non-vegetarian cuisine is preferred. Traditionally, Himachali cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Dham is the traditional food served in marriages or other functions. Siddu, Patrode, Cheele and Babru are the authentic snack dishes of the state. Now, steamed momos (dumplings) and noodles are also readily available and popular with travelers who want to graduate to Indian food slowly. Some of the specialties of Himachal include Manee, Mandra or "Madra", "Palda", "Redu" Patrode, Chouck, Bhagjery, and chutney of til (sesame seeds).