Authentic Himachali Khatta Meat with Warm Sidu
Experience the rich, tangy flavors of the mountains with this traditional slow-cooked mutton curry. Infused with dry mango powder and aromatic spices, it pairs wonderfully with fluffy steamed bread.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed heavy-duty pressure cooker until it smokes, then reduce heat slightly.
2
Add bay leaves, black cardamom, and green cardamoms, allowing them to crackle and release their aromas.
3
Add the mutton pieces and sear on medium-high heat until they turn golden brown.
4
Stir in the ginger-garlic paste, turmeric powder, and red chilli powder, cooking for two minutes.
5
Whisk the yogurt thoroughly and pour it into the cooker, stirring constantly to prevent curdling.
6
Add fennel powder, dry mango powder, and salt. Mix well and cook until the oil begins to separate.
7
Add a cup of warm water, secure the lid, and pressure cook for 5 to 6 whistles until the mutton is tender.
8
Let the pressure release naturally, simmer for an additional five minutes to thicken the gravy, and garnish with fresh coriander.
9
Serve hot alongside freshly prepared warm Sidu.
Ingredients
500g mutton, cut into pieces
2 tbsp mustard oil
1 cup plain yogurt, whipped
2 tbsp dry mango powder (amchur)
1 tbsp fennel powder
1 tsp ginger-garlic paste
2 black cardamoms
4 green cardamoms
2 bay leaves
1 tsp turmeric powder
1 tsp kashmiri red chilli powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.