Nov 27, 2016
Khatta meat, a Dogra speciality is considered as one of the great Indian mutton recipes. Khatta meat refers to a famous lamb curry dish prepared by Dogras which has a distinct sour taste. This particular dish is a staple food for Dogras and other people living in Jammu and surrounding areas. Khatta meat has a characteristic spicy and sour taste which brings all the surprises for your palate. The distinctive sour taste comes either from Amchur (dry mango powder) or Anardana (Pomegranate seeds).
- 1 kg Meat (cut into medium size pieces)
- 500 gm Onion (coarsely chopped)
- 200 gm Mustard oil
- 2-3 Bay leaves
- 5-6 Cloves garlic (crushed)
- Ginger (finely chopped): half inch pieces
- 2 spoons Coriander seed powder
- 4 tsp Cumin powder
- Two pinches Asafoetida
- 2 spoons Turmeric powder
- 4 spoons Aniseed powder (saunf)
- 1 spoon Fenugreek seeds (roasted and crushed)
- 4 Green cardamom (make it slit in each other)
- 250 gms Anardanna
- 20 gms Tatri
- 20 gms Gud (Jaggery)
For Anardana Pani:
Take one cup pomegranate seeds, grind them and boil in 3 cups of water in an iron cooking pot. Strain it.
1. Take big enough pan, so that the meat can be, mixed easily.
2. Heat pan and pour mustard oil. Once oil is hot enough put fenugreek seeds and let it splutter. Add onions and meat pieces. Stir well, close the lid and let the meat cook in its own juice.
3. Once the oil gets separated in the mixture, add the spices- coriander seed powder, asafoetida, turmeric, aniseed powder, ginger, garlic and bay leaves.
4. Stir until oil separates further.
5. When it dries, add anardanna pani, gud and cook for another 10 minutes.
6. Add water as required and let it boil for about 10 minutes.
7. Serve with rice.