Authentic Himachali Khatta Meat
A traditional Himachali mutton delicacy simmered in a tangy yogurt and amchur gravy. Infused with aromatic whole spices, this festive curry delivers a unique sour and savory flavor profile.
80min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed heavy pan until it smokes slightly, then reduce the heat.
2
Add cumin seeds, fennel seeds, black cardamom, green cardamoms, cloves, and cinnamon stick, letting them splutter.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the mutton pieces and sear them on high heat for 6-8 minutes until lightly browned.
6
Lower the heat and add turmeric powder, Kashmiri red chilli powder, and salt, mixing well.
7
Whisk the yogurt thoroughly and pour it slowly into the pan while continuously stirring to prevent curdling.
8
Add dry mango powder (amchur) and mix well to incorporate the tanginess.
9
Pour in water, bring to a boil, then cover and simmer on low heat for about 45 minutes until the mutton is tender.
10
Check the seasoning, garnish with fresh coriander leaves, and serve hot with steamed rice or flatbreads.
Ingredients
500g mutton, bone-in, cut into pieces
1 cup whisked plain yogurt
2 tablespoons mustard oil
1 large onion, finely sliced
1 tablespoon ginger-garlic paste
1 teaspoon dry mango powder (amchur)
2 black cardamoms
4 green cardamoms
4 cloves
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.