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Saturday, 24 June 2017

Chaa Gosht (Mutton Curry - Himachali Style)


       
          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. 








  • 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
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 3 tbsp. mustard oil
  • 1/2 tsp. cumin seeds










          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.






                  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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