Khatta Meat | How to make Khatta Meat

By Kalpana Vinay  |  23rd Apr 2016  |  
5.0 from 1 review Rate It!
  • Khatta Meat , How to make Khatta Meat
Khatta Meat by Kalpana Vinay
  • Prep Time

    15

    mins
  • Cook Time

    90

    mins
  • Serves

    4

    People

18

1





About Khatta Meat

Khatta meat is the speciality of Dogri cuisine.The traditional recipe uses Anaardana (pomegranate seeds) and is smoked.

Khatta Meat is a delicious dish which is enjoyed by the people of every age group. The recipe by Kalpana Vinay teaches how to make Khatta Meat step by step in detail. This makes it easy to cook Khatta Meat in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Khatta Meat at home. This amazing and mouthwatering Khatta Meat takes 15 minutes for the preparation and 90 minutes for cooking. The aroma of this Khatta Meat is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khatta Meat is a good option for you. The flavour of Khatta Meat is palatable and you will enjoy each and every bite of this. Try this Khatta Meat and impress your family and friends.

Khatta Meat

Ingredients to make Khatta Meat

  • Mutton 500 gms
  • Onions 4 sliced
  • Tomatoes 4 diced
  • Ginger 1 tbsp
  • Garlic 1 tsp
  • Cardamom black 1
  • Cardamom green 3
  • Cloves 5
  • Cinnamon 2 sticks
  • Bay leaves 3
  • Meat masala 2 tsp
  • Anardana 4 tbsp soaked in 1/2 cup water
  • Turmeric 1 tsp
  • Red chilli powder 1/2 tsp (as per taste)
  • Salt 1+1/2 tsp or as per taste
  • Mustard oil 2 tbsp + 1/4 tsp
  • Meat masala 1 tsp
  • Jaggery 1/4 tsp
  • Coal

How to make Khatta Meat

  1. Heat oil in a pan, add the jeera and onions. Now add all the khara masalas.
  2. Pressure cook these mutton pieces for 15 mins.
  3. When onion becomes brown add the mutton pieces and fry for 20-30 mins. Add chilli powder, turmeric, some salt, meat masala, tomatoes and keep frying till it turns brown.
  4. Cook for a few more minutes till the gravy thickens. Grind the anardana, strain and add it to the mutton masala.
  5. Boil for a few more mins.
  6. Take a piece if coal and as it becomes red hot, pour few drops of mustard oil on it and keep it in the pot of mutton and cover it.
  7. Serve it hot with paranthas or rice.

My Tip:

A piece of jaggery lifts the flavours of khatta meat.

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bina bedi2 years ago

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