Chha Gosht/Himachali Khatta Gosht

Chha Gosht/himachali Khatta Gosht Recipe

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About Chha Gosht/himachali Khatta Gosht Recipe:

A delicious Himachal style preparation of mutton cooked in a buttermilk curry with ground masala.

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  • 25 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Chha Gosht/himachali Khatta Gosht Recipe

  • 400 piece Mutton curry gms
  • 1 cup Water
  • 2 No.s Bay leaves
  • 3 No.s Cardamoms
  • 6 No.s Cloves
  • 1 stick Cinnamon inch
  • 2 No.s Dry red chillies
  • As required Ingredients for ground masala
  • 2 No.s Onions finely chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Garlic chopped
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • 2 No.s Red chillies from pressure cooker
  • As required Ingredients for gravy
  • 2 tablespoon Besan
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Turmeric
  • 2 cup Buttermilk
  • 1 cup Mutton stock, broth
  • As required Ingredients for tempering
  • 1/4 piece Onions
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
Nutrition
  • 949g Fat(39.49%)
  • 888g Protein(36.98%)
  • 430g Carbs(17.91%)
  • 112g Fiber(4.66%)
  • Other(0.96%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Chha Gosht/himachali Khatta Gosht Recipe

step 1

STEP 01

In a pressure cooker add 2 bay leaves, 2 to3 cardamoms (elaichi), 5 to 6 cloves (lavang),1 inch cinnamon stick (dalchini), 2 dry red chillies and 400 gms mutton curry pieces. Add1 cup water, salt to taste and pressure cook for 1 whistle. Reduce the heat to low and simmer for 20 minutes.

step 2

STEP 01

Turn off the heat. And let the pressure release. Open the cooker and remove the 2 red chilies.

step 3

STEP 01

For the ground masala, heat oil in a pan , add1 tsp chopped ginger, 1 tsp chopped garlic and saute for a minute. Add ¾ part of 2 chopped onions. Save the rest for tempering.

step 4

STEP 01

Saute the onions, ginger and garlic till onions are soft and light brown.

step 5

STEP 01

add ½ tsp turmeric (haldi) powder and 1 tbsp coriander (dhaniya) powder. Saute till masala is cooked. Add a little salt. Turn off the heat and allow the mixture to cool completely.

step 6

STEP 01

transfer the cooked masala, and the 2 dry red chillies form the mutton pressure cooker to a small grinder jar and make a fine paste.

step 7

STEP 01

for the buttermilk grave, in a kadai, dry roast 2 tbsp besan (gram flour), 1 tsp cumin (jeera) powder and ½ tsp turmeric. Stir for 2 to 3 minutes till besan cooks and aroma comes through.

step 8

STEP 01

at this stage add 2 cups of buttermilk and mix well until the gram flour is absorbed into the buttermilk and there are no lumps in the gravy. Allow it to come to a boil.

step 9

STEP 01

then reduce the heat and allow the gravy to simmer for 2 to 3 minutes so that the gravy thickens.

step 10

STEP 01

now add the mutton stock from the pressure cooker, add the ground masala and mix well. Allow to simmer for 2 to 3 minutes.

step 11

STEP 01

next add the cooked mutton pieces from the pressure cooker and mix well. Cover and cook on simmer for a few minutes.

step 12

STEP 01

for the tempering, add 1 tbsp oil in a tempering pan. Add ½ tsp cumin seeds and ¼ tsp asafoetida (hing) and allow the cumin to splutter. Add the remaining chopped onions and cook till light brown.

step 13

STEP 01

add half to the mutton curry and stir it in. Add the remaining tempering over the curry when serving.