Millennium Post




Mutton curry cut 1 kg

Gram flour 10 gm

Onion 350 gm

Garlic 30 gm

Ginger 20 gm

Buttermilk ½ lt

Cinnamon 2 nos

Clove 6 nos

Bay leaf 4 nos

Green cardamom 8 nos

Coriander seeds 2 tbsp

Mustard oil 150 gm

Salt to taste

Coriander leaves few


Clean and wash the mutton; keep aside.

Peel, wash and slice the onion.

Wash, peel and grind the garlic into a fine paste.

Peel, cut and grind the ginger into a fine paste.

Wash and chop the coriander leaves, keep aside for the garnish.


In a mixing bowl marinate the cleaned mutton with all the above ingredients except the onions, gram flour, coriander seeds and mustard oil.


Heat a cooking vessel and put in the mustard oil; let it heat till it smokes. Cool it on a normal flame and put in the coriander seed; when it crackles add the onion slice and fry it nicely till golden.

Add gram flour and again fry it for 3 minutes; put in the marinated mutton and stir in one direction with the help of ladle till it boils. Now, lower the gas flames and put a lid to the vessel; let it cook till well done. In a serving bowl, add prepared Chha Gosht and garnish it with chopped coriander. Serve hot.

(Courtesy: Ashwani Kumar Singh, Chef De Cusine, Dilli 32, The Leela Ambience Convention Hotel, Delhi)

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