Chamba Meat Recipe


  • 4 Cloves
  • 1 Cinnamon
  • 2 tsp Cumin
  • 2 tbsp Besan
  • 750 gms Curd
  • 3 tbsp Mustard Oil
  • 1 tsp Chilli powder
  • 4 Black Cardamoms
  • A pinch of Asafoetida
  • Salt according to taste
  • 1 tsp Fenugreek Seeds
  • 4 Whole, Chillies, dried
  • tsp Turmeric powder
  • Coriander leaves to garnish
  • 500 gms Mutton pieces, leg portion


  1. Heat mustard oil in a heavy bottomed pan to smoking point. Take off the fire and add the whole red chillies, cloves, cinnamon stick, cumin seeds and black cardamoms.
  2. Return to fire and add the mutton. Stir fry over medium heat until well browned.
  3. Beat the curd very well with the besan and one cup of water. Add to the mutton.
  4. Bring to a boil stirring constantly. Add the turmeric powder, salt, asafoetida and fenugreek seeds.
  5. Cover & cook over medium heat stirring often so that the gravy does not curdle.
  6. Cook till mutton is tender. Garnish with coriander leaves & serve hot with boiled rice.

Tip: Roast diced onions, carrots, and celery in the pan right along with meat. With the vegetables cooked down and flavored with the meat juices, you've the base for a wonderful gravy.

< Prev    Next >