Demystifying Chusta – The Unique Mutton Cut Used in Indian Cuisine

Mutton holds an iconic status in Indian meat cuisine The complex layers of flavor it lends to curries, biryanis, and kebabs makes it a stellar addition to any meal With so many different cuts of mutton to choose from, have you ever come across ‘chusta’ in a recipe or at the butcher’s shop? This peculiar-sounding cut has a unique place in Indian mutton cookery, yet remains unfamiliar to many home cooks. In this article, let’s uncover what exactly chusta is and why it occupies such an esteemed position amongst mutton connoisseurs.

What is Chusta?

Chusta refers to a specific cut of meat from the ribcage area of a sheep. It is taken from the forequarter region near the shoulder usually comprising a short length of ribbone with meat on either side.

Some key identifying traits of chusta are:

• Contains part of the rib bones approx 4-5 inches long
• The meat sandwiched between two rib sections is tender and supple
• Minimal connective tissue so the meat is very soft
• Delicate fat marbling through the meat
• Light pinkish-red color
• Thin layer of meat on the bones – usually 1/4 to 1/2 inch thick

Why is Chusta Unique?

Chusta has some distinct properties that set it apart from other rib cuts like chops or racks:

• Smaller intercostal meat sections – Unlike a rack, chusta bones are sawn through leaving thin fragments of meat still clinging to the ribs.

• Bare bones – The bones are cleaned of the periosteum or bone membrane so maximum flavor penetrates the meat.

• Quick cooking time – With meat no more than 1/2 inch thick on small bones, chusta pieces cook rapidly.

• Intense flavor – The exposed bones and marrow infuse the meat with a concentrated taste.

• Tender texture – Thin slices cook up meltingly soft.

These characteristics make chusta perfect for brief cooking techniques like grilling, sautéing, or curries. The thin meat cooks fast while absorbing intense flavors.

How is Chusta Used in Indian Cooking?

Chusta’squick cooking ability, finger-licking tenderness, and incredible taste means it is tailor-made for succulent Indian mutton dishes like:

• Curries – Chusta morphs into fall-off-the-bone chunks in spicy gravy dishes.

• Kebabs – Ground or minced chusta makes for juicy, robust kebabs on skewers.

• Breads – Wrapped in dough and baked, chusta pieces create melt-in-the-mouth mutton kathi rolls or parathas.

• Grills – Chusta takes beautifully to grilling and chars while keeping meat moist.

• Biryanis – In layered rice preparations, chusta contributes oomph and richness.

• Dry fry – Quick dry frying on a hot griddle or tawa caramelizes the meat irresistibly.

For the best results when cooking chusta, rely on brief cooking methods of 30 minutes or less to capitalize on the cut’s natural tenderness.

Buying and Preparing Chusta

When purchasing chusta, look for these signs of quality:

• Meat color should be light reddish-pink
• Bones must be cleaned of membrane
• Layer of meat about 1/2 inch thick on the ribs
• Solid white fat marbling through the flesh
• Good fresh mutton smell

To prepare chusta:

• Trim off any sinew or silver skin
• Scrape bones to remove clinging meat or fat
• Cut into 2-3 inch pieces along the ribs
• Marinate in yogurt, spices, and oil for 1-2 hours
• Pat dry before cooking to help browning

With superb natural properties, chusta is a fabulous yet underrated gem of mutton cookery. Seek it out for incredible curries, kebabs, or grills that highlight mutton’s succulence and rich flavor. Once you try chusta, you may never look at mutton ribs the same way again!