Chamba Gosht

Chamba Gosht is tasty recipe.

No onions, garlic or ginger. Whole spices, asafetida and curd are the name of the game. The classic dish of the district of Chamba in Himachal Pradesh, where it is called Cha.

Ingredients for 3-4 servings:

½ kg meat, cut into pieces

1 ½ cup curd

2 tbsp gram flour

2  tbsp oil

3 dried red chilies

4 cloves

½ tbsp whole black pepper

4 black cardamoms

½ tbsp powdered cinnamon

1 tbsp cumin seeds

12-15 fenugreek seeds

2 bay leaves

½ tbsp turmeric powder

¼ – ½ tbsp asafetida powder

½ tbsp red chili powder,


½ tbsp salt


8-10 sprigs fresh coriander leaves


Wash and drain the meat. Beat the curd till smooth and blended. Mix the gram flour with ½ cup water to a runny paste, and blended with the curd. Wash and chop the coriander leaves.


Heat the oil in the pressure cooker, burning it if using mustard oil. Add the red chilies and fry for 1-2 minutes, till the turn phump and black.

          Take the cooker off the heat and let it cool for 1-2 minutes. Add the whole spices and bay leaves; return the cooker to medium heat and fry for a minute or so till the spices give off their fragrance.

          Add the meat, stir well, and cook over medium heat stirring often, till the meat has dried and is beginning to turn brown, about 15-20 minutes.

          Take the cooker off the heat again, and allow it to cool a little. Add the curd and gram flour mixture, stir well to blend all the ingredients, return to the heat and bring to the boil slowly, stirring often. Sprinkle in the spice powders and salt. Stir well and cook under pressure for 8-10 minutes, according to the quality of our meat, till it is nearly tender.

          When the pressure goes down, open the cooker and continue cooking for another 10-15 minutes, stirring occasionally, till the meat is well done.

          Garnish with the chopped coriander leaves.

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