Prep Time
Cook Time
1hr 20min
Total Time
1hr 30min

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 dish. 


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
  • 4cup

For Masala Paste

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

For Gravy

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

For Tempering

  • 1tbsp
    Mustard Oil
  • 1tsp
    Cumin seeds


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.

  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.

  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.

  4. 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.

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

  4. 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.

  3. 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.

  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.

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.

  2. Garnish with chopped coriander leaves.

  3. Serve Chha Gosht with roti or steamed rice.

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.

Leena Kohli
Recipe by

Leena Kohli


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