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Chaa Gosht (Mutton Curry - Himachali Style)
Chaa Gosht (Mutton Curry - Himachali Style)

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We hope you got insight from reading it, now let’s go back to chaa gosht (mutton curry - himachali style) recipe. To cook chaa gosht (mutton curry - himachali style) you only need 18 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Chaa Gosht (Mutton Curry - Himachali Style):
  1. Take 400 gms. Mutton with bones, curry cut
  2. Provide 2 bay leaves
  3. Take 3-4 green cardamoms
  4. Take 5-6 cloves
  5. Get 1 " cinnamon stick
  6. You need 2 kashmiri red chilies
  7. Use 2 onions, chopped
  8. You need 1 tsp. garlic, chopped
  9. Provide 1 tsp. ginger, chopped
  10. Prepare 1/4 tsp. asafoetida
  11. You need 2 cups buttermilk
  12. You need 2 tbsp. gram flour
  13. Use to taste salt
  14. Prepare 1 tsp. turmeric powder
  15. Provide 1 tbsp. coriander powder
  16. Get 1 tsp. cumin powder
  17. Get 3 tbsp. mustard oil
  18. Take 1/2 tsp. cumin seeds
Instructions to make Chaa Gosht (Mutton Curry - Himachali Style):
  1. 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).
  2. Heat 2 tbsp. oil and fry the ginger and garlic for a minute.
  3. Then add 3/4 of the onion and saute till light brown.
  4. 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.
  5. Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma.
  6. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.
  7. Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.
  8. Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency.
  9. 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.
  10. 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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