Khatta Meat: A Dogra Speciality
Khatta meat is considered among the top Indian mutton recipes. This Dogra mutton recipe is different from the average over the counter mutton curry. As the name suggests, Khatta meat has a distinct sour taste. This dish is a staple for Dogris or people living in Jammu. It is characteristically spicy and the sour taste gives it an edge of difference. Khatta meat gets its sour flavour from spoonfuls of amchur or dry mango powder. This dish is best enjoyed with rice but if you are aiming to make the gravy thick, you can have it with roties as well.
Serves: 4 Preparation Time: 25 minutes
Cooking Time: 1 hour
Mutton- 750 grams (cut into medium sized pieces)
Onions- 3 (chopped)
Cumin seeds- 2 tsp
Cinnamon stick- 1 inch
Black cardamom- 2
Kasuri methi- 1tbsp
Turmeric- ½ tsp
Kashmiri Masala- 1 tsp
Ginger and garlic- 2 tbsp (minced)
Dry red chillies- 2
Green chillies- 4 (split)
Amchur powder- 3 tbsp
Fennel powder- ½ tsp
Mustard oil- 2 tbsp
Coriander leaves- 2 stalks (chopped)
Salt- as per taste
Heat mustard oil in a pressure cooker.
Season it with cloves, cumin seeds, cinnamon stick and black cardamom.
After the flavours get released in the oil, add onions and cook for 5 minutes on low flame.
When the onions become translucent, add ginger garlic paste and cook for another 2-3 minutes.
Now add kasoori methi, turmeric and Garam masala.
Shred the red chilli and add it with a cup of water. Let it simmer for 2-3 minutes on low flame.
Add the pieces of mutton and sauté it with the spices for 7-8 minutes on low flame.
Pour 2-3 cups of water, add salt and close the lid of the pressure cooker. Cook for the duration of 3-4 whistles.
Once the meat becomes tender, add amchur powder with green chillies and fennel powder (saunf).
Stir well and cook for 2-3 minutes on low flame.
Garnish the dish with chopped coriander seeds.
You can serve the dish with rice, roti or the traditional Dogri ghyoor.