Chha means buttermilk, and that is the heart of this Himachali mutton curry. Marinated lamb is browned with whole spices and then simmered in buttermilk thickened with besan (gram flour) until tender, tangy and rich.
A festive dish across Kangra and Chamba, best with steamed rice.
Chha Gosht
- Prep
- 2 hr 15 min
- Cook
- 1 hr 15 min
- Total
- 3 hr 30 min
- Makes
- 4 servings
- Diet
- Non-vegetarian
Ingredients
Method
- Marinate
Mix the mutton with yogurt, ginger-garlic paste, turmeric and 1 tsp salt. Marinate for at least 2 hours, or overnight in the fridge.
- Brown the meat
Heat the mustard oil until it smokes, cool slightly, then add the whole spices and cumin. Add the onions and fry until golden. Add the mutton and sear on high heat for 8–10 minutes.
- Cook until tender
Add coriander and chilli powder, 1 cup water and the remaining salt. Cover and cook on low for 45–60 minutes (or 5–6 whistles in a pressure cooker) until the meat is tender.
- Make the chha
Whisk the besan into the buttermilk until completely smooth.
- Simmer in buttermilk
Lower the heat, pour in the buttermilk mixture, stirring constantly, and simmer for 10–15 minutes until the gravy thickens and loses the raw besan taste. Finish with garam masala and coriander.
Tips from our kitchen
- Keep stirring when the buttermilk goes in so it does not split.
- Slightly sour buttermilk gives the best flavour.
