A beloved gem from the hills of Himachal Pradesh, chaa meat is a traditional yoghurt-based mutton curry from Himachal Pradesh. The word chaa refers to curd or buttermilk, and this dish takes its name from the tangy, spiced yoghurt gravy that defines it.
Unlike richer North Indian curries laden with tomatoes or onions, Himachali chaa meat is simple. It features slow-cooked mutton infused with the warmth of whole spices, the earthiness of mustard oil, and the creamy tang of whisked curd.
The yogurt lends the curry a comforting sourness that cuts through the richness of the meat, while cardamom, cloves, and cinnamon add subtle warmth and depth. Traditionally served during community feasts or festive gatherings, this dish pairs beautifully with steamed rice and with siddu , and embodies the wholesome simplicity of Himachali cuisine.
Whether you’re exploring regional Indian flavours or craving something soulful and hearty, chaa meat offers a taste of the mountains — comforting, aromatic, and steeped in tradition. It is perfect for a quiet weekend meal that not only brings you comfort but a slice of the hills to your table.
