Kachar Maans Ka Ghola

By Executive Chef Sujoy Gupta


  • Mutton boti needs to be cleaned thoroughly and cut into 1 cm cubes.
  • Clean the bones which will be added to the mutton boti cubes (known as ghola mixture).
  • Take ghee or clarified butter in a degh . Let it get little hot. Add ginger, garlic and onion paste. Sauté for a while till the raw smell goes off.
  • Add the mutton cubes with bones. Again cook for 3 to 4 minutes.
  • Mix all the dry masalas, kachari (sour berry) yoghurt and add one litre of water in a degh.
  • Start cooking on a moderate heat by continuously stirring ghola mixture in clock wise direction with a ghola till it comes to a boil.
  • Then reduce the heat and cover it from top. If required water can be added as it should not be too thin. Meat should be tender once fully cooked.
  • Take off the ghola mixture from the heat and give a tempering (baghar) of chopped garlic.
  • Remove the bones from the ghola mixture.
  • Garnish with chopped coriander leaves.
  • Serve hot with bajra ka sogra (country millet bread)


  • Mutton should not be washed as it taste better with the blood (traditional way ,note as pointer)
  • Mutton has to be very tiny pieces and added the bones in to that ghola. 
  • While cooking ghola mixture it is done clock wise with a wooden spoon (known as ghota) otherwise it will be curdled.




  • Mutton cubes (1 cm small cubes) - 1000 gms
  • Mutton bones - 400gms 
  • Desi ghee - 200 ml
  • Kachari (grounded sour berry) - 40 gms
  • Yoghurt - 600 gms
  • Red chilli powder - 20 gms
  • Coriander powder - 40 gms
  • Turmeric powder - 20gms
  • Chopped garlic (tempering in the end) - 50 gms
  • Garlic paste - 20 gms
  • Onion paste - 60 gms 
  • Ginger paste - 30 gms
  • Fresh chopped coriander - 15 gms