Learn How to Cook the Authentic Tangy Khatta Meat From Jammu

Khatta Meat is a tangy and spicy mutton dish marinated in yogurt and cooked with aromatic spices and a souring agent like dried mango or pomegranate powder. It is simmered until tender and garnished with fresh coriander for a flavorful, hearty meal.

Khatta Meat is a savory and tangy dish from Dogra cuisine, featuring mutton marinated in yogurt and cooked with a blend of aromatic spices. The recipe begins with marinating mutton in yogurt, garlic, and ginger paste, followed by cooking it with spices, onions, and a tangy element like dried mango or pomegranate powder. The mutton is then simmered until tender, and garnished with fresh coriander.

Ingredients:

• Mutton 500 grams, cut into pieces
• Yogurt 1 cup, whisked
• Mustard Oil 4 tablespoons
• Onions 2 large, finely sliced
• Garlic Paste 2 teaspoons
• Ginger Paste 1 teaspoon
• Cumin Seeds 1 teaspoon
• Black Cardamom 2 pods
• Green Cardamom 3 pods
• Cinnamon Stick 1 small piece
• Cloves 4-5
• Bay Leaf 1
• Red Chili Powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Coriander Powder 2 teaspoons
• Dried Mango Powder (Amchur)
• Salt to taste
• Water 2-3 cups
• Coriander Leaves Fresh, chopped for garnish

Instructions:

1. Marinate the Mutton:

• In a large mixing bowl, combine the mutton pieces with the whisked yogurt, garlic paste, and ginger paste. Mix well, ensuring the mutton is well-coated.
• Cover the bowl and let it marinate for at least 1 hour, preferably longer, in the refrigerator.

2. Prepare the Spices:

• Heat mustard oil in a heavy-bottomed pan or pressure cooker. Allow the oil to reach the smoking point to reduce its pungency, then cool it slightly before proceeding.
• Add cumin seeds, black cardamom, green cardamom, cinnamon, cloves, and bay leaf to the oil. Saut for a minute until the spices release their aroma.

3. Cook the Onions:

• Add the finely sliced onions to the pan and cook them on medium heat until they turn golden brown. Stir continuously to avoid burning.

4. Cook the Marinated Mutton:

• Add the marinated mutton to the pan. Increase the heat to high and cook, stirring frequently, until the mutton starts to brown, and the oil begins to separate from the mixture.

5. Add the Spices:

• Lower the heat to medium and add red chili powder, turmeric powder, and coriander powder to the mutton. Mix well, ensuring the spices are evenly distributed.
• Cook for another 5-7 minutes, allowing the spices to blend with the mutton.

6. Simmer the Mutton:

• Add water to the pan to create a gravy-like consistency. Stir in the dried mango powder (amchur) or pomegranate seed powder (anardana) for the tangy flavor.
• Season with salt, then cover the pan with a lid.
• If using a pressure cooker, cook until the mutton is tender, typically for about 4-5 whistles.
• If using a regular pan, cook on low heat for about 45 minutes to 1 hour, or until the mutton is tender and the flavors have melded together.

7. Finishing Touches:

• Once the mutton is cooked and the gravy has thickened to your desired consistency, turn off the heat.
• Garnish with fresh coriander leaves before serving.

Serving Suggestions:

• Khatta Meat is best enjoyed with steamed rice or traditional Indian breads like chapati or naan. The tangy flavor of the dish pairs well with the subtle flavors of rice and the softness of bread.

Tips:

• Adjust the tanginess by varying the amount of dried mango powder or pomegranate seed powder according to your taste preference.
• If you prefer a richer gravy, you can add a small amount of cream or extra yogurt at the end of the cooking process.
• Khatta Meat is a perfect blend of tangy, spicy, and rich flavors, making it a unique and beloved dish in Dogra cuisine.