Easiest Way to Make Yummy Chaa Gosht (Mutton Curry - Himachali Style)

Chaa Gosht (Mutton Curry - Himachali Style).

You can cook Chaa Gosht (Mutton Curry - Himachali Style) using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chaa Gosht (Mutton Curry - Himachali Style)

1. You need 400 of gms. Mutton with bones, curry cut.
2. It's 2 of bay leaves.
3. You need 3-4 of green cardamoms.
4. Prepare 5-6 of cloves.
5. You need 1 of " cinnamon stick.
6. You need 2 of kashmiri red chilies.
7. It's 2 of onions, chopped.
8. It's 1 tsp. of garlic, chopped.
9. Prepare 1 tsp. of ginger, chopped.
10. You need 1/4 tsp. of asafoetida.
11. Prepare 2 cups of buttermilk.
12. Prepare 2 tbsp. of gram flour.
13. Prepare to taste of salt.
14. It's 1 tsp. of turmeric powder.
15. Prepare 1 tbsp. of coriander powder.
16. You need 1 tsp. of cumin powder.
17. Prepare 3 tbsp. of mustard oil.
18. Prepare 1/2 tsp. of cumin seeds.

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

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..