Khatta Meat – A Dogra Speciality Food From Jammu

Khatta Meat is a famous lamb curry dish from Jammu. It is made with mutton cooked in amchur (Dry Mango Powder) or anardana (Sour Pomegranate Seeds) and flavoured with fumes of a burning charcoal soaked in mustard oil. This mutton curry is amazingly tasty and easy to digest.

Khatta Meat Recipe

Ingredients:

  • Mutton: 500 Gms
  • Chopped Onions: 6
  • Ginger Garlic Paste: 6 tsp
  • Turmeric: 1 tsp
  • Kasoori Methi: 4 tsp
  • Red Chilly Dry: 2
  • Green Chillies: 4
  • Salt: To Taste
  • Amchur : 4 tsp.  (or Dry Pomegranate Paste 1/4 cup)
  • Fennel Seed Powder: 3 tsp
  • Fresh Coriander Leaves:  For Garnish (Chopped)
  • Charcoal for smoking

For Garam Masala:

  • Cumin Seeds: 3 tsp
  • Coriander Seeds: 2 tsp
  • Black Cardamom: 2
  • Green Cardamom: 2
  • Cloves: 5
  • Cinnamon Stick: 2

To Fry

  • Mustard Oil: 5 Tbsp

Method

  • Roast cumin seeds and coriander seeds on tawa or pan. Grind them in a grinder along with black and green cardamom, cloves and cinnamon to make fresh Garam Masala.
  • In a heavy bottom pan or pressure cooker add mustard oil and heat to a smoking point. Let it cool a bit.
  • Add onions and fry till onions turn pink.
  • Add ginder garlic paste and green chillies and saute till brown.
  • Add mutton, turmeric, salt, garam masala, dry red chilli, kasoori methi and 2 cup water. Cook over low heat till meat is tender.
  • Once the meat is cooked add amchur and saunf powder.
  • Heat a charcoal till red hot and put it in a ceremic soup bowl or a steel katori. Place this katori over meat, well inside pan/cooker in which you have cooked khatta meat. Now pour 1/4 tsp of mustard oil over hot charcoal and cover the pan/cooker with a lid for few minutes.
  • Garnish with coriander and serve with boiled rice.