KHATTA MEAT - JAMMU CUISINE- INDIAN COOKING

 


This dish is prepared and consumed in the winter season. The sour taste of mutton pieces cooked with aromatic spices is a perfect winter food for the Dogris. It combines well with the local Bread Gheur.

Ingredients:

Mutton      1 kg

Onions     250 gms

Turmeric Powder  5 gms

Garlic Pods     10 nos

Tomatoes       200 gms

Chopped Ginger     25 gms

Whole spices: Cloves 2, Cardamom 1, Javitri ½, Cinnamom ½", Bay leaf 1, Star Anise 1.

Whole Jeera  2 gms

Kasuri Methi   5 gms

Red Chilly Powder 7-10 gms

Dhania Powder     40 gms

Jeera Powder       5 gms

Pomegranate Powder  5 gms

Garam Masala Powder 5 gms

Walnut Oil 20 gms

Salt to taste


Recipe:

Bring 1-liter water to boil

Add Mutton

Add sliced onions

Add turmeric powder

Add garlic pods

Add a little salt

Continue boiling till the mutton is 80% cooked.

Strain and keep the broth aside for use later.

In a suitable pot, take 20 gms of mustard oil

Allow it to smoke

Add the whole spices

Add the strained mutton

Mix well

Add Whole Jeera

Add finely chopped tomatoes

Cook tomatoes fully.

Add all the other ingredients.

Mix well and cook for 5 mins.

Add the mutton broth.

Cook covered for ten minutes. Till mutton is thoroughly cooked

Adjust salt to taste

Add walnut oil

Cook to desired consistency of gravy

Khatta Meat is ready to serve.


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