Chha gosht

Ingredients

• 500 g mutton (goat meat) on the bone, in pieces
• 1½ cups thick curd (yoghurt)
• 2 tbsp gram flour (besan)
• 3 tbsp mustard oil
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 2 bay leaves, 4 green cardamoms, 2 black cardamoms, 4 cloves
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric
• Salt to taste

Method

1. Mix the mutton with half the curd, the ginger-garlic paste, turmeric and salt, and leave for an hour.
2. Heat the mustard oil until it smokes lightly, then cool slightly. Add the whole spices and onions and fry until golden.
3. Add the mutton with its marinade and cook on high heat for 10 minutes, stirring, until the water dries.
4. Add coriander and chilli powder and 2 cups of water. Cover and simmer for about 1 hour until the mutton is tender.
5. Whisk the rest of the curd with the gram flour and a little water until smooth.
6. Lower the heat and stir in the curd mixture, stirring all the time so it does not split. Simmer for 8–10 minutes until the gravy thickens.
7. Serve hot with steamed rice.