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Before you jump to Chaa Gosht (Mutton Curry - Himachali Style) recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Consuming Apples Is Good.
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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 need 18 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Chaa Gosht (Mutton Curry - Himachali Style):
- Use 400 gms. Mutton with bones, curry cut
- Get 2 bay leaves
- Get 3-4 green cardamoms
- Take 5-6 cloves
- Use 1 " cinnamon stick
- You need 2 kashmiri red chilies
- You need 2 onions, chopped
- Provide 1 tsp. garlic, chopped
- You need 1 tsp. ginger, chopped
- Use 1/4 tsp. asafoetida
- You need 2 cups buttermilk
- Take 2 tbsp. gram flour
- Get to taste salt
- Prepare 1 tsp. turmeric powder
- Prepare 1 tbsp. coriander powder
- You need 1 tsp. cumin powder
- Prepare 3 tbsp. mustard oil
- You need 1/2 tsp. cumin seeds
Steps to make Chaa Gosht (Mutton Curry - Himachali Style):
- 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).
- Heat 2 tbsp. oil and fry the ginger and garlic for a minute.
- Then add 3/4 of the onion and saute till light brown.
- 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.
- Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma.
- Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.
- Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.
- Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency.
- 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.
- 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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