Chha Gosht | A traditonal Himachali dish

Nothing screams royalty like mutton, and this exotic dish of Himachal Pradesh is something that you will love for sure! The traditional Himachali recipe Chha Gosht is a royal feast in itself. It is hard to stop yourself from regularly indulging in it once you have tasted it. The marinated mutton pieces slowly cooked in gram flour and yoghurt gravy will give your taste buds a flavour that will not be lost easily. This dish is cooked in an array of aromatic spices that provide you with a combination of flavours from mildly spicy, tangy, and sweet. At Rakkh, our Resort in Palampur, we have a variety of non-veg specialities prepared by local chefs for authentic taste.

Himachali cuisine is known for its simple and easy cooking techniques along and is mostly cooked slowly so that the food does not lose its nutritious value. Serve this delectable dish at your family gatherings, kitty party, potluck and buffet and watch your friends and family enjoy the food. This lip-smacking dish is a delight not only for the taste buds but also for senses of sight and smell. If you are a food enthusiast or identify as a non-vegetarian food lover in general, we suggest that you do not miss out on this delicious mutton dish. At Rakkh, our Resort in Palampur, we use organic staples that are locally sourced and try to reduce the carbon footprint.

Ingredients of Chha Gosht:

500 gm mutton
3 tablespoon gram flour (besan)
4 cloves
1 teaspoon ginger paste
3 tablespoon mustard oil
1 teaspoon coriander powder
1 teaspoon garlic paste
3 pieces green chilli
salt as required
3 cup yoghurt (hung curd)
1 teaspoon red chilli powder
3 black cardamom
1/2 teaspoon asafoetida
2 cinnamon
2 bay leaf
2 large onion
2 inches ginger

Chha gost and rice

Step 1: Marinate the mutton pieces
To prepare this interesting Himachali recipe, take the mutton pieces in a bowl, add ginger and garlic paste with crushed cloves, cinnamon, bay leaves and cardamom. Add a small portion of yoghurt and rub it onto to meat to marinate it well. Refrigerate for 5 to 6 hours.

Step 2: Saute spices and onions
Now, over medium flame heat oil in a pan. Add coriander powder, asafoetida, red chilli powder, green chillies and chopped ginger, once heated. Saute the spices for 4-5 minutes. Now add in the chopped onions. Saute until onions change turn brown.

Step 3: Add in the gram flour and meat
Add in the gram flour and keep stirring continuously so that the mix does not burn. Then add the marinated mutton and turmeric powder. Stir cook for a while.

Step 4: Add yoghurt and cook for an hour before serving
Finally, add the yoghurt and cook on a slow flame for about an hour. Adjust the seasoning and serve hot

Along with Chha Gosht, there are multiple non-veg specialities of Himachal Pradesh like Pahadi Murgh, Trout Fish, which can be had with naan, kulcha, or jeera rice. If you want to learn about more traditional dishes of Himachal Pradesh, you can read our blog Maas, Machili, Mountains. At Rakkh, our Resort in Palampur we source most food options sustainably and local to the region to give you a guilt-free vacation as well as the best Himachali experience.