Khatta Meat

Khatta Meat

Khatta Meat

Sour mutton curry — bone-in mutton slow-cooked in a mustard oil-based gravy with whole spices and a generous quantity of khatai (dried raw mango) or amchur that gradually dissolves into the gravy, giving the curry an unmistakable fruity tartness. Unlike the tomato-sour meat curries of the plains, the sourness here is entirely from dried mango, producing a pale-brown, complex gravy with more character than red chilli-forward curries. The Dogri community's signature non-vegetarian dish.

Cuisines

Himachali Dogri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

500 grams mutton, cut into pieces
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 bay leaves
2 black cardamom pods
4 cloves
1 inch cinnamon stick
2 onions, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 cup yogurt
1 tablespoon dried mango powder (amchur)
1 tablespoon lemon juice
— salt to taste
2 cups water
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat mustard oil in a pressure cooker until it starts smoking.
  2. 2 Add cumin seeds, fenugreek seeds, bay leaves, black cardamom, cloves, and cinnamon stick. Sauté until fragrant.
  3. 3 Add chopped onions and sauté until golden brown.
  4. 4 Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.
  5. 5 Add mutton pieces and sauté on high heat until they are browned on all sides.
  6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
  7. 7 Lower the heat and add yogurt, stirring continuously to avoid curdling.
  8. 8 Add water, cover the pressure cooker, and cook until the mutton is tender (about 15-20 minutes after the first whistle).
  9. 9 Once the pressure releases, open the cooker and add dried mango powder and lemon juice. Mix well.
  10. 10 Simmer for another 5-7 minutes until the gravy thickens.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For an authentic taste, use mustard oil and adjust the sourness to your liking with more or less amchur and lemon juice.