Khatta meat
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A Dogra mutton curry soured with dried pomegranate seeds or lemon, cooked in mustard oil without tomatoes.
Region: Jammu regionOccasion: Family feasts and winter mealsTime: 1 hr 15 minServes: 4Non-vegetarian
Ingredients
- 750 g mutton on the bone
- 4 tbsp mustard oil
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 4 cloves and 2 black cardamoms
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- 2 tbsp anardana (dried pomegranate seeds), ground, or juice of 2 lemons
- Salt to taste
- A handful of chopped coriander
Method
- Heat the mustard oil until it smokes, cool slightly, then add cloves and black cardamom.
- Fry the onions until golden, then add ginger-garlic paste.
- Add the mutton and fry on high heat until browned.
- Add the spice powders and salt and fry for 5 minutes.
- Add water to cover, then cook covered until tender (or pressure-cook for about 4 whistles).
- Stir in the anardana or lemon juice and simmer for 5 minutes. Garnish with coriander and serve with rice.
History
Dried pomegranate seeds (anardana) from wild pomegranates of the Jammu hills have long been used for sourness in Dogra cooking.
Significance
Khatta meat is one of the best-known non-vegetarian dishes of the Dogras and is cooked for guests and family gatherings.