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Khatta Meat Recipe

Khatta Meat
How To Make Khatta Meat

About Khatta Meat Recipe: Khatta mutton curry is a staple of Dogri community, in Jammu. As the name suggests, Khatta refers to the distinct sour taste that this meat curry boasts of, particularly due to the presence of 'aamchoor' (dry mango powder) used in it. Khatta meat is a lip smacking combination of spicy and sour, which gives this mutton curry a unique flavour. This is an easy, step by step recipe of Khatta Meat, as compared to other mutton recipes and you can pair it with rice or roti for a hearty meal at home.

  • Total Cook Time1 hr 25 mins
  • Prep Time 15 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings4
  • Medium

Ingredients of Khatta Meat

  • 250-300 gms mutton (cut into medium sized pieces)
  • 2 tbsp mustard oil
  • 1/2 inch Cinnamon stick
  • 1 1/2 tsp jeera
  • 2 Cloves
  • 2 black cardamom
  • 3-4 onions, finely chopped
  • 3 tsp garlic paste
  • 2 tsp ginger (minced)
  • 2 tsp kasoori methi
  • 1 1/2 tsp Turmeric
  • to taste salt
  • 1 tsp Kashmiri masala
  • 1 Dried red chilli
  • 3 cups water
  • 2 1/2 (heaped) tsp dry mango powder (Aamchoor)
  • 3 Green chillies (de-seeded)
  • for garnishing Coriander leaves, chopped
  • 1 1/2 tsp saunf

How to Make Khatta Meat

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In a deep pan add mustard oil. Let it heat.
Now quickly add cinnamon, zeera, cloves, black cardamom and onions. Saute till pink.
Add garlic paste and ginger. Saute till brown.
Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup water. Let it cook.
Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas.
Now add 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. (Takes about an hour.)
Once the meat is cooked add dry mango powder, green chillies and saunf. Mix.
Garnish with coriander leaves and sliced tomato rings. Serve with Ghyoor (another traditional Dogri dish which is a pancake like bread and can be paired with curries).

Recipe Notes

You can pair this dish with rice as well as any Indian bread besided Ghyoor (pronounced as 'khyoor')

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