Aditya learns how to cook up a khatta mutton curry, a Dogri specialty, in Jammu.
Ingredients Of Khatta Meat
- 250-300 Gram Mutton (cut into medium sized pieces)
- 2 Tbsp Mustard oil
- 1/2 inch Cinnamon stick
- 1 1/2 tsp Zeera
- 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 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)
- To garnish Coriander leaves, chopped
- 1 1/2 tsp Saunf
How to Make Khatta Meat
1.In a deep pan add mustard oil. Let it heat.
2.Now quickly add cinnamon, zeera, cloves, black cardamom and onions. Saute till pink.
3.Add garlic paste and ginger. Saute till brown.
4.Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup water. Let it cook.
5.Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas.
6.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.)
7.Once the meat is cooked add dry mango powder, green chillies and saunf. Mix.