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Photo of Khatta Meat  by Kalpana Vinay at BetterButter

Khatta Meat

Kalpana Vinay
15 minutes
Prep Time
90 minutes
Cook Time
4 People
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Khatta meat is the speciality of Dogri cuisine.The traditional recipe uses Anaardana (pomegranate seeds) and is smoked.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Pressure Cook
  • Side Dishes

Ingredients Serving: 4

  1. Mutton 500 gms
  2. onions 4 sliced
  3. tomatoes 4 diced
  4. ginger 1 tbsp
  5. garlic 1 tsp
  6. cardamom black 1
  7. cardamom green 3
  8. cloves 5
  9. cinnamon 2 sticks
  10. Bay leaves 3
  11. Meat masala 2 tsp
  12. anardana 4 tbsp soaked in 1/2 cup water
  13. turmeric 1 tsp
  14. Red chilli powder 1/2 tsp (as per taste)
  15. salt 1+1/2 tsp or as per taste
  16. mustard oil 2 tbsp + 1/4 tsp
  17. Meat masala 1 tsp
  18. jaggery 1/4 tsp
  19. Coal


  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.

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bina bedi
bina bedi   Apr-27-2016

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