Himachali Khatta Meat
A traditional celebratory dish from the hills of Himachal Pradesh featuring tender mutton simmered in a tangy and aromatic gravy made from black chickpeas and dry mango powder. It offers a unique burst of rustic flavors that pairs wonderfully with steamed rice.
90min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pressure cooker until it smokes, then reduce the heat slightly.
2
Add cumin seeds, black cardamom, green cardamom, cloves, and cinnamon stick, letting them crackle for a few seconds.
3
Add the chopped 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 until they change color and brown slightly.
6
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the meat evenly.
7
Pour in 1.5 cups of water, cover the pressure cooker, and cook for 5 to 6 whistles until the mutton is tender.
8
Release the pressure naturally, open the cooker, and add the boiled black chickpeas.
9
Stir in the dry mango powder and jaggery powder to achieve the signature sweet and sour balance.
10
Simmer the curry uncovered for 10 minutes on medium heat so the flavors meld together into a rich gravy.
11
Garnish with fresh coriander leaves and serve hot with steamed rice or traditional local bread.
Ingredients
500g mutton, cut into pieces
1 cup boiled black chickpeas (kala chana)
2 tbsp mustard oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2 black cardamom
3 green cardamom
4 cloves
1 cinnamon stick
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
2 tbsp coriander powder
2 tbsp dry mango powder (amchur)
1 tbsp jaggery powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.