Chha Gosht

Method

1. 1

   To cook the mutton, heat ghee in a pressure cooker and add all the whole spices. When they turn aromatic, add the mutton along with salt and water. Cover and pressure cook for 25 minutes.

   MuttonGheeBay LeavesClovesCinnamonGreen CardamomBlack CardamomSaltWater

2. 2

   To make the masala paste, heat the mustard oil until it reaches its smoking point. Allow the oil to cool down, then add the Kashmiri chili, cumin seeds, asafoetida, and all the powdered spices. Saute lightly on a low flame. Add the ginger, garlic, and onion. Saute until it turns translucent. Allow it to cool, then grind into a paste.

   Mustard OilDried Kashmiri Red ChilliCuminAsafoetidaCoriander PowderTurmeric PowderGarlicGingerOnion

3. 3

   Make buttermilk by whisking the curd and then adding water gradually.

4. 4

   Dry roast the besan in a pan on low heat until it turns aromatic. Add the buttermilk gradually and mix constantly to ensure that there are no lumps.

   CurdWater

5. 5

   Add the masala paste and the water from the cooked mutton. Mix well.

   Besan Flour

6. 6

   Add the mutton pieces and simmer for 5 minutes or until it reaches the desired consistency.

7. 7

   Serve it hot and garnish it with a sprig of coriander