Khatta Meat Recipe

Khatta Meat – A Dogra Specialty Food From Jammu | खट्टा मीट

खट्टा मीट जम्मू का एक प्रसिद्ध व्यंजन है। यह अमचूर या अनारदाना में पकाए गए मटन के साथ बनाया जाता है और देसी घी में भीगे हुए चारकोल के धुएं के साथ सुगंधित किया जाता है। यह मटन करी आश्चर्यजनक रूप से स्वादिष्ट और पचाने में आसान होती है।

हिंदी में रेसिपी के लिए नीचे पोस्ट किया गया वीडियो देखें

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Khatta Meat Recipe

Khatta Meat – A Dogra Speciality Food From Jammu

  • Author: Chef Lavanay
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 1 bowl
  • Category: Mutton
  • Method: Indian
  • Cuisine: Indian


Khatta Meat is a famous lamb curry dish from Jammu. It is made with mutton cooked in amchur (Dry Mango Powder) or Anardana (Pomegranate Seeds) and flavored with fumes of a burning charcoal soaked in desi ghee (clarified butter). This mutton curry is amazingly tasty and easy to digest.


  • Mutton: 500 grams
  • Chopped Onions: 4 (250 grams)
  • Ginger Garlic Paste: 3 tea spoons
  • Turmeric: 1 tea spoon
  • Kasoori Methi: 4 tea spoon
  • Red Chilly Powder: 1 tea spoon
  • Green Chilies: 4
  • Salt: To Taste
  • Amchur : 2 tea spoon.  (or Pomegranate Powder)
  • Fennel Seed Powder: 3 tea spoon
  • Fresh Coriander Leaves:  For Garnish (Chopped)
  • Charcoal for smoking

For Garam Masala:

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

To Fry

  • Mustard Oil: 4 Table spoon


  • 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 ginger garlic paste and green chillies and saute till brown.
  • Add mutton, turmeric, salt, garam masala, red chili powder, kasoori methi and 2 cup water. Cook over low heat till meat is tender. Takes only 30 to 40 minutes in a pressure cooker. But will take much longer in a pan.
  • Once the meat is cooked add amchur and fennel (saunf) powder.
  • Heat a charcoal till red hot and put it in a ceramic 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 desi ghee or mustard oil over hot charcoal and cover the pan/cooker with a lid for 1 minute.
  • Garnish with coriander and serve with boiled rice or roti.


You can adjust the amount of Amchur powder as per your liking of sourness.

You may use ready made garam masala if you don’t want to make fresh one.


  • Serving Size: 2
  • Calories: 216.3
  • Sugar: 3.0 g
  • Sodium: 550 mg
  • Fat: 9.0 g
  • Saturated Fat: 4.2 g
  • Unsaturated Fat: 3.0 g
  • Carbohydrates: 4.4 g
  • Fiber: 0.7 g
  • Protein: 28.0 g
  • Cholesterol: 90.6 mg

Keywords: khatta meat, khatta maas, खट्टा मीट,

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