Khatta meat
Khatta meat, from above
Non vegJammu

Khatta meat

Sour, spicy mutton soured with anardana and lemon. The Dogra wedding classic.

75 minTime
40 gProtein each
hotSpice
Jammu's sour mutton1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil and anardana.
The original
371kcalsame
40 gproteinsame
4 gfibresame
75minutessame

Khatta meat as Dogra homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g
Mustard oil3½ tbsp
Onion2, sliced
Ginger garlic paste2 tbsp
Whole spicesblack cardamom, cloves, bay
Kashmiri chilli powder1 tbsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)¼ tsp
Anardana (dried pomegranate seeds)2 tbsp, powdered
Lemon juice1 tbsp
Water1⅔ cups
Saltto taste

Method

4 steps
  1. 1Heat mustard oil to smoking, cool slightly, add whole spices and onion; fry golden.
  2. 2Add mutton, ginger garlic and powders; sear well.
  3. 3Add water and pressure cook for 5 whistles. Let the pressure release naturally.
  4. 4Add anardana and lemon and simmer until the gravy is thick and sour.
Serve it like this

Serve hot with steamed rice and a side of rajma or ambal.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Khatta meat: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Rajma chawal65 min
On the side Ambal35 min
On the side Laccha pyaaz10 min
To drink Sweet lassi10 min
Something sweet Sakkarai pongal45 min
Sign up to send it to your cook