Tried this Khatta meat recipe, which is a staple of Dogri community in Jammu. Basically meat is cooked in mustard oil with dry mango powder (amchur) which gives it a citrusy, sour taste. This is a perfect combination of spicy and sour mutton curry from traditional Kashmiri Dish. You can pair this Khatta meat with rice or roti for a healthy meal at home.
Ingredients
- Mutton - 200 gram (medium sized pieces)
- Mustard oil - 2 tsp
- Cinnamon stick - 1/2 inch
- Jeera - 1 tsp
- Cloves - 2
- Black cardamom - 2
- Onion - 3-4 finely chopped
- Ginger Garlic paste - 3 tsp
- Turmeric powder - 2 tsp
- Kashmiri red chilli powder - 1 tsp
- Salt to taste
- Dry red chilli - 1
- Water - 3 cups
- Aamchur powder - 2 tsp
- Green chilli - 2 (or as per your taste
- Coriander leaves - chopped (for garnishing)
Process
1. In a deep pan add mustard oil. Let it heat properly and then add cinnamon, zeera, cloves, dry red chilli, black cardamom and onions. Saute till pink. Add garlic and ginger paste, saute well. Add kashmiri red chilli powder, turmeric, salt and a cup of water and let it cook for 5 minutes on low medium heat.
2. Now add the mutton pieces and mix nicely so that the cooked masala coats well with the mutton pieces. Continue doing this for 5-7 minutes on high medium heat. Now add 2 cups of water and let it come to a boil. Cover the pan and cook on medium heat till the meat is tender (takes about an hour based on the quality of the mutton). You can transfer this to pressure cooker and cook on same low medium flame till 6-7 whistle).
3. Once the meat is cooked add green chillies and dry mango powder and mix well. Transfer to a serving dish and garnish with coriander leaves and can be paired with plain rice or chapati. This is best served with Ghyoor (a traditional Dogri pancake).
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