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From 3 ratings
IndianLunchDinnerMeat

Chha Gosht, a delightful taste from the mountains of Himachal Pradesh, India!

 "Chha" means buttermilk and "Gosht" refers to meat. This dish is prepared with mutton, slow-cooked with spices, gram flour and buttermilk which results in a creamy, rich gravy. The use of buttermilk adds a special tangy taste to the...

Prep Time
10min
Cook Time
1hr 20min
Total Time
1hr 30min
Chha Gosht recipe

Ingredients

6 Servings

For Boiling

  • 1kg
    bone-in goat mutton
  • 1tbsp
    Mustard Oil
  • 2
    Bay leaves
  • 4
    Dry Red Chillies
  • 2
    Black Cardamoms
  • 3
    Green Cardamom
  • 2
    cinnamon stick
  • 1tsp
    Salt
  • 4cup
    Water

For Masala Paste

  • 3tbsp
    Mustard oil
  • 1pinch
    Asafoetida
  • 1tsp
    Coriander powder
  • 1tsp
    Cumin powder
  • 1tsp
    Turmeric
  • 1tsp
    Red Chilli Powder
  • 1tbsp
    Ginger Garlic (chopped)
  • 4
    medium-sized Onions (sliced)

For Gravy

  • 4tbsp
    Gram Flour
  • 1cup
    Curd (slightly sour)
  • 3cup
    Water
  • Salt as per taste
  • 2tbsp
    Lemon Juice

For Tempering

  • 1tbsp
    Mustard Oil
  • 1tsp
    Cumin seeds

How to make Chha Gosht

For Boiling

  1. Heat a tbsp of mustard oil in a heavy-bottomed pot. Add bay leaf, dry red chillies, black cardamom, green cardamom, cloves and cinnamon stick. Stir for a few seconds.

    Step 1.1: Heat a tbsp of mustard oil in a heavy-bottomed pot

  2. Add the mutton pieces and salt to the pot and mix well. Stir constantly and cook on medium to high flame for 4-5 minutes, or until the mutton lightens in colour.

    Step 1.1: Add the mutton pieces and salt to the pot and mix well
    Step 1.2: Add the mutton pieces and salt to the pot and mix well

  3. Pour in the water and bring to a boil, then reduce the heat to medium-high heat. Cover the pot and let it simmer for 20-25 minutes, or until the mutton becomes tender.

    Step 1.1: Pour in the water and bring to a boil, then reduce the heat to medium-high heat

  4. Transfer the mutton pieces to a plate and reserve the left stock for later use.

    Step 1.1: Transfer the mutton pieces to a plate and reserve the left stock for later use

For Masala Paste

  1. Heat mustard oil in a heavy-bottomed pot over high heat, then cool it down.

  2. Reheat oil on low-medium heat, add asafoetida, coriander powder, cumin powder, red chilli powder, and turmeric. Mix well.

    Step 2.1: Reheat oil on low-medium heat, add asafoetida, coriander powder, cumin powder, red chilli powder, and turmeric

  3. Add ginger garlic paste and stir-fry for a minute.

    Step 2.1: Add ginger garlic paste and stir-fry for a minute
    Step 2.2: Add ginger garlic paste and stir-fry for a minute

  4. Add sliced onions and saute until soft and translucent.

    Step 2.1: Add sliced onions and saute until soft and translucent
    Step 2.2: Add sliced onions and saute until soft and translucent

  5. Cool the masala and grind into a smooth paste. Set it aside.

For Gravy

  1. Whisk curd in a bowl, gradually add water to make buttermilk. Set aside.

  2. Dry roast gram flour (besan) in a heavy-bottomed deep pan over low-medium heat until it turns aromatic and slightly golden.

    Step 3.1: Dry roast gram flour (besan) in a heavy-bottomed deep pan over low-medium heat until it turns aromatic and slightly golden

  3. Add the buttermilk gradually to the pan and mix well to avoid lumps.

    Step 3.1: Add the buttermilk gradually to the pan and mix well to avoid lumps
    Step 3.2: Add the buttermilk gradually to the pan and mix well to avoid lumps

  4. Add the ground masala paste, lemon juice and reserved mutton stock and mix well.

    Step 3.1: Add the ground masala paste, lemon juice and reserved mutton stock and mix well
    Step 3.2: Add the ground masala paste, lemon juice and reserved mutton stock and mix well
    Step 3.3: Add the ground masala paste, lemon juice and reserved mutton stock and mix well

  5. Add the boiled mutton pieces, stir, bring to a boil and cook over medium heat until desired gravy consistency. Taste the seasoning and adjust to taste. Turn off the heat and let it rest for some time.

    Step 3.1: Add the boiled mutton pieces, stir, bring to a boil and cook over medium heat until desired gravy consistency
    Step 3.2: Add the boiled mutton pieces, stir, bring to a boil and cook over medium heat until desired gravy consistency

For Tempering

  1. Heat a tbsp mustard oil in a small pan, add cumin seeds and let them splutter. Pour this over the cooked mutton.

    Step 4.1: Heat a tbsp mustard oil in a small pan, add cumin seeds and let them splutter

  2. Garnish with chopped coriander leaves.

    Step 4.1: Garnish with chopped coriander leaves

  3. Serve Chha Gosht with roti or steamed rice.

Nutrition (per serving)

Calories

483.3kcal (24.17%)

Protein

38.3g (76.66%)

Carbs

25.0g (9.09%)

Sugars

1.7g (3.34%)

Healthy Fat

28.4g

Unhealthy Fat

5.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Adjust the amount of chilli powder and spices according to your taste preferences.

  2. Chha Gosht thickens as it cools down. You can add more water and reheat the dish if required.

  3. You can also boil the mutton in a pressure cooker to save time.

  4. Serving depends on the portions served.

FAQS

  1. What is the cooking process for making Chha Gosht?

    To make Chha Gosht, start by heating mustard oil in a heavy-bottomed pot and adding whole spices like bay leaves and cardamoms. Cook the mutton pieces with salt until they lighten in color, then add water and simmer until tender. Prepare a masala paste with sautéed onions and spices, then mix in buttermilk and roasted gram flour. Combine everything, adjust seasoning, and cook until the desired gravy consistency is achieved.

  2. Is Chha Gosht suitable for a gluten-free diet?

    Chha Gosht can be made gluten-free by substituting gram flour (besan) with a gluten-free flour alternative like chickpea flour or almond flour. Ensure that all other ingredients, especially spices and condiments, are gluten-free as well.

  3. What can I use as a substitute for buttermilk in Chha Gosht?

    If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of plain yogurt with 1/4 cup of water and a splash of lemon juice or vinegar. This will mimic the tangy flavor of buttermilk in your Chha Gosht.

  4. How should I store leftover Chha Gosht?

    To store leftover Chha Gosht, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2-3 months. Reheat thoroughly before serving.

  5. What dishes pair well with Chha Gosht?

    Chha Gosht is best served with roti or steamed rice. You can also pair it with side dishes like cucumber raita or a fresh salad to balance the rich flavors of the mutton gravy.

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Leena Kohli

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