Khatta Meat (Kashmiri Mutton Dry)

Khatta Meat is one of the popular dishes in North India. It is a very famous dish of any restaurants in Jammu. In this dish, mutton is cooked well and added amchur (Dry Mango Powder) in to it.
This mutton curry is amazingly tasty and easy to digest.  This goes well with any meals.

Ingredients

Mutton – ½ kg

Chopped Onions – 3 (big)

Cumin Seeds – 2 tsp

Clove -4

Cinnamon Stick – 2 inch

Cardamom – 3

Kasoori Methi – 1 tsp

Kashmiri Masala – 2 tsp

Turmeric Powder – ½ tsp

Ginger Garlic Paste – 2 tsp

Sliced Green Chilli – 4

Dry Red Chilli – 2

Fennel Powder – 1 tsp

Amchur Powder – 1 tsp

Salt to taste

Chopped Coriander Leaves – few

Curry Leaves – few

Oil – 3 tsp

Method

In a pressure cooker, heat oil. Add cloves, cumin seeds, cinnamon sticks, dry red chilli,and cardamom then sauté for few seconds.

Once the fragrance comes out from the spices, then add chopped onions and cook till it becomes mushy.

Now add ginger garlic paste and cook for another 2 to 3 minutes.

Then add kasoori methi, turmeric, and kashmiri masala then mix it well.

Add the mutton pieces and sauté with salt and masala for about 10 minutes on medium flame.

Then add required water and close the lid then pressure cook it till the mutton cooked well.

Once the meat becomes tender add amchur powder with green chillies and fennel powder.

Then cook for another 5 to 10 minutes then roast well with adding extra oil.

Switch off the flame. Garnish with chopped coriander leaves.