Himachal Chha Gosht Mutton Yogurt Curry Mountain

Method

1. 1

   Make the marinade: Whisk yogurt until smooth. Add gram flour and whisk until no lumps remain. Add ginger paste, garlic paste, red chilli powder, turmeric and salt. Mix well. The gram flour in the marinade is what makes Chha Gosht different — it thickens the sauce and helps it cling to the meat.

2. 2

   Marinate the mutton: Add mutton pieces to the marinade. Turn each piece to coat thoroughly. Cover and refrigerate for minimum 3 hours — overnight produces far better results.

3. 3

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a heavy pot on high until smoking, then reduce to medium.

4. 4

   Add whole spices: Add crushed cardamom, cloves, cinnamon and bay leaves. Sizzle for 20 seconds.

5. 5

   Cook onions deeply: Add finely chopped onions. Cook on medium heat for 15 minutes until very deep golden-brown — the caramelised onion is the flavour base.

6. 6

   Add the marinated mutton: Add the mutton with all its marinade. Increase to medium-high. Cook stirring and turning for 10 minutes as the yogurt-gram flour marinade cooks onto the meat pieces. The mixture will look thick and coating-like.

7. 7

   Add spice powders: Turn to low. Add coriander powder and cumin powder. Stir 2 minutes.

8. 8

   Add water and cook covered: Add 1/2 cup water and check salt. Bring to a boil. Reduce to the lowest heat. Cover tightly and cook for 50 to 55 minutes until the mutton is completely tender.

9. 9

   Uncover and reduce: Open the lid. Increase heat to medium. Cook uncovered for 5 to 8 minutes until the thick gravy clings tightly to each piece of mutton with very little liquid remaining.

10. 10

    Add garam masala and serve: Add garam masala. Stir gently. Serve with steamed rice or wheat roti.

11. 11

    Note: Chha Gosht (chha = gram flour coating in Himachali dialect) is the mutton preparation served at Himachali weddings in the Kangra and Chamba valleys. The gram flour in the marinade is the specific Himachali technique that distinguishes this from any other yogurt-based mutton curry. The coating that forms from the yogurt and gram flour gives each piece of mutton a thick, flavoured exterior that holds all the spice notes.