Rediscovering Forgotten Flavours – Chha Gosht from Himachal Pradesh

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Himachal Pradesh, nestled in the lap of the Himalayas, is known for its simple yet deeply flavourful cuisine. Influenced by the geography and culture of the region, traditional Himachali dishes are often rustic and rich in local ingredients. While dishes like Siddu and Madra are still popular, some gems have faded from mainstream kitchens. One such forgotten delicacy is Chha Gosht, a traditional Himachali dish that showcases the beauty of slow cooking with yoghurt-marinated mutton.

History of Chha Gosht 

Chha Gosht was once a staple dish among the Rajputs and Pahari communities of Himachal Pradesh, often prepared during celebrations and family gatherings. Its unique cooking method involves marinating mutton in yoghurt and slow-cooking it with gram flour, spices, and buttermilk to achieve a tender, creamy texture. Over time, with modern cooking techniques and changing food habits, this dish has become a rare sight in households and restaurants.

Disclaimer This recipe has been shared by someone who is from Himachal Pradesh. We at Petpuja.com do not claim to make authentic recipes but aim to bring attention to forgotten regional flavours.

Ingredients 

To revive this lost Himachali treasure, gather the following ingredients:

  • 500g mutton, cut into small pieces
  • 1 cup yoghurt (curd)
  • 2 tbsp gram flour (besan)
  • 2 medium onions, finely chopped
  • 4-5 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp mustard oil
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp fennel seed powder
  • 2 bay leaves
  • 3-4 cloves
  • 2 green cardamoms
  • 1 cinnamon stick
  • 1 cup buttermilk
  • Salt to taste
  • Fresh coriander leaves for garnish

Method of Preparation

  1. Marinate the Meat: In a bowl, mix mutton with yoghurt, turmeric, and salt. Let it marinate for at least 2-3 hours, preferably overnight, for better flavours.
  2. Prepare the Base: Heat mustard oil in a heavy-bottomed pan. Add bay leaves, cloves, cardamom, and cinnamon. Once aromatic, add chopped onions and sauté until golden brown.
  3. Cook the Mutton: Add ginger-garlic paste and sauté until fragrant. Then, add red chilli powder, coriander powder, and fennel seed powder.
  4. Add Gram Flour: Stir in gram flour and cook for a few minutes to remove the raw taste. This gives Chha Gosht its signature texture and richness.
  5. Simmer with Buttermilk: Pour in buttermilk, stirring continuously to prevent curdling. Add the marinated mutton and cook on low heat for about an hour, until the meat is tender and the gravy thickens.
  6. Final Touch: Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Serving Suggestions Traditionally, Chha Gosht is enjoyed with steamed rice or makki ki roti (corn flatbread), making it a perfect winter comfort food. Pair it with fresh radish salad or buttermilk for an authentic Himachali experience.

Bringing Chha Gosht back to our kitchens means reviving a piece of Himachal’s rich culinary heritage. By rediscovering and sharing such forgotten recipes, we preserve the flavours and traditions of our ancestors. If you try this dish, share your experience and let’s keep these hidden gems alive!

Neerja Bhatnagar

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