If you are looking to bring bold, regional Indian flavors to your kitchen, Chha Gosht is a must-try. This Himachali lamb curry is a rustic, aromatic dish made with marinated lamb slow-cooked in a yogurt-based gravy thickened with roasted gram flour (besan). Rich in spices like cardamom, coriander, bay leaf, and ginger, it captures the hearty and soulful essence of mountain cuisine.
Traditionally enjoyed in Himachal Pradesh during special occasions or festive gatherings, Chha Gosht may sound elaborate — but making it at home is surprisingly straightforward with a few simple steps and the right ingredients.
What Makes Chha Gosht Unique?
- Yogurt & Besan Base: Unlike most Indian curries, the gravy here is made using yogurt and gram flour, giving it a thick, slightly nutty texture.
- Slow-Cooked Lamb: Tender lamb pieces are marinated and simmered slowly to soak up all the flavors.
- Deeply Spiced: Whole spices like cardamom, bay leaf, and cloves bring warmth, depth, and a beautiful fragrance.
- Regional Flavor: A standout Himachali dish that’s both comforting and full of character.
Ingredients Required
For Marinating the Lamb:
- 500g lamb or mutton, bone-in preferred
- 1 cup yogurt (curd)
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- Salt to taste
For the Curry:
- 2 tbsp mustard oil (or ghee)
- 1 bay leaf
- 2–3 green cardamoms
- 4–5 black peppercorns
- 2 cloves
- 1 small piece of cinnamon
- 1 tsp coriander powder
- ½ tsp red chili powder (adjust to taste)
- 2 tbsp gram flour (besan)
- 1 tsp ginger powder or fresh grated ginger
- 2 cups water
- Salt to taste
- Fresh coriander to garnish
How to Make Chha Gosht at Home
1. Marinate the Lamb
- In a bowl, mix yogurt, turmeric, salt, and ginger-garlic paste.
- Add the lamb, coat well, and refrigerate for at least 2 hours (overnight preferred for deeper flavor).
2. Roast the Gram Flour
- In a dry pan, roast the besan over low heat until it turns golden brown and gives off a nutty aroma.
- Be patient — this step enhances flavor and thickens the curry.
- Set aside.
3. Sauté Whole Spices
- In a heavy-bottomed pan, heat mustard oil until it begins to smoke lightly (this removes its raw smell).
- Reduce heat and add bay leaf, cardamom, cloves, peppercorns, and cinnamon.
- Sauté until fragrant.
4. Add the Marinated Lamb
- Add the marinated lamb to the pan.
- Cook on medium heat, stirring occasionally, until the meat starts to brown and the oil separates.
5. Build the Gravy
- Stir in roasted besan, red chili powder, coriander powder, and ginger powder.
- Mix well to coat the lamb and let the spices toast slightly.
6. Simmer the Curry
- Add 2 cups of water. Stir, cover, and simmer on low heat for 45–60 minutes, or until the lamb is tender and the gravy has thickened.
- Adjust salt and consistency as needed.
Serving Suggestions
Chha Gosht is best served hot with:
- Steamed rice
- Makki ki roti or wheat rotis
- Sliced onions and a wedge of lime on the side
Pair it with a glass of buttermilk or a simple cucumber raita for a balanced, hearty meal.
Tips & Tricks for Perfect Chha Gosht
- Mustard oil adds an authentic punch; if using another oil, consider adding a bit of ghee for richness.
- Don’t rush the roasting of besan — it makes or breaks the texture of the dish.
- Use bone-in lamb for added depth of flavor.
- This curry tastes even better the next day as the spices continue to develop.
A Taste of Himachal in Every Bite
Chha Gosht isn’t just another meat curry — it’s a regional treasure that speaks of Himachal’s earthy, hearty cooking style. It’s robust, comforting, and full of personality. Whether you’re exploring Indian cuisine or craving something beyond the usual chicken curry, this dish is a rewarding addition to your home-cooked repertoire.
