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

Build a full meal around Khatta Meat

Get a matched combo of sides and accents

Recipe

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

Ingredients

Mutton 500 grams Mutton , cut into pieces
mustard oil 2 tablespoons Mustard oil
Cumin 1 teaspoon Cumin , seeds
Fenugreek Seed 1 teaspoon Fenugreek Seed
Bay Leaf 2 Bay Leaf
Black Cardamom Pod 2 Black Cardamom Pod
Clove 4 Clove
cinnamon stick 1 inch Cinnamon stick
Onion 2 Onion , finely chopped
ginger-garlic paste 1 tablespoon Ginger-garlic paste
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
Yogurt 1 cup Yogurt
Mango Powder 1 tablespoon Mango Powder
lemon juice 1 tablespoon Lemon juice
salt — Salt , to taste
water 2 cups Water
Cilantro 2 tablespoons Cilantro , 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.