Goat meat (mutton) (Chhaga Mamsa): Ayurvedic Properties (Rasa, Virya, Dosha) & USDA Nutrition

Goat meat (mutton) Chhaga Mamsa

Also known as: mutton (Indian usage)

The most praised meat of classical texts — aja mamsa is called anabhishyandi (non-clogging), relatively light, and suitable across constitutions; the standard meat of Ayurvedic convalescence.

Check Goat meat (mutton) Against Your Prakriti & Daily Macros Log 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.

Download on the App Store

Goat meat (mutton) — Ayurvedic Animal & USDA Nutrition

Goat meat (mutton) — Rasa: Sweet · Virya: Neutral · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Strongly Pacifies (-2) Pitta: Neutral (0) Kapha: Mildly Increases (+1)

Rasa (Six Tastes)

Sweet

Vīrya (Potency)

Neutral

Vipāka (Post-Digestive)

Sweet

Guṇas (Qualities)

Heavy, Smooth

Digestibility & Agni

3/5 · Agni 0

Seasons & Timing

Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

The most praised meat of classical texts — aja mamsa is called anabhishyandi (non-clogging), relatively light, and suitable across constitutions; the standard meat of Ayurvedic convalescence.

Traditional Preparation (Samskara)

Slow-cooked or as broth; classical texts prefer young goat, moist cooking, and midday consumption.

Classical Provenance: Charaka Samhita Sutrasthana 27 (aja mamsa); Bhavaprakasha Mamsa varga.

Synergistic Combinations (Samyoga)

mutton soup (yusha) with ginger and black pepper
slow-cooked curries
with radish and drumstick (traditional)

Contraindications & Viruddha Āhāra (Food Incompatibilities)

Contraindication: gout (excess)
Contraindication: high cholesterol (organ cuts, excess)
Incompatible pairing (Viruddha): with dairy in the same dish (traditional caution)