Khatta Meat or Sour Meat Recipe

It is a spicy and sour meat dish with distinct and unique flavours, mainly due to presence of amchoor or dry mango powder. It is a staple of Dogri Community in Jammu where it is often paired with rice or roti as a hearty meal enjoyed at home.

Ingredients

• 250 – 300 gm mutton, medium sized pieces
• 2 tbsp Mustard oil
• 3-4 medium sized onions, finely chopped
• 3 tsp Garlic paste
• 2 tsp Ginger, minced
• 2 tsp Cee Pee Kasoori Methi
• 1½ tsp Cee Pee Turmeric powder
• Salt to taste
• 3 cups Water
• 2½ tsp Cee Pee Amchoor Powder, heaped
• 3 Green Chillis, de-seeded
• 1 tsp Kashmiri Masala
• 2-3 tsp Cee Pee Mutton Masala
• Coriander Leaves, chopped for garnishing
• 1½ tsp Cee Pee Saunf

Method

1. Heat mustard oil in a deep pan. Add onions to it and sauté until they become light pink in colour.
2. Add ginger and garlic paste and sauté until it is brown.
3. Put in the mutton masala powder, kasoori methi, salt, turmeric powder, kashmiri masala and dried red chilli. Pour 1-cup water in the pan and mix thoroughly. Let it cook on medium flame for few minutes.
4. Now add mutton in the pan and simmer for another 5-7 minutes. Coat the protein nicely with the gravy.
5. Now add 2 cups of water and bring it to boil. Cover the pan with lid and simmer it on medium flame until the meat is tender (for about an hour).
6. Once meat is cooked and is juicy, add dry mango powder, saunf and green chilli and mix well.
7. Garnish it with coriander leaves. Serve it hot with rice, roti and salad.

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