Khatta Meat Recipe

 Khatta Meat is a popular dish from the Kashmiri cuisine known for its tangy and flavorful taste. It typically features tender pieces of meat cooked in a rich and spicy gravy with the addition of tamarind for that distinctive sourness. Here's a traditional recipe for Khatta Meat:

How to prepare. Khatta Meat Recipe. 

Ingredients:

• >> 500g mutton (goat or lamb), cut into pieces
• >> 2 large onions, finely sliced
• >> 2-3 green chilies, slit
• >> 2 tablespoons ginger-garlic paste
• >> 1 cup plain yogurt (whisked)
• >> 1 teaspoon cumin seeds
• >> 1 teaspoon fennel seeds
• >> 1 teaspoon Kashmiri red chili powder (adjust to your spice preference)
• >> 1/2 teaspoon turmeric powder
• >> 1 teaspoon garam masala
• >> 2 tablespoons tamarind pulp (soaked in water and strained)
• >> 3-4 tablespoons mustard oil or any cooking oil of your choice
• >> Salt to taste
• >> Fresh coriander leaves for garnish
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Instructions:

1. 1. Marination: In a large bowl, add the mutton pieces, whisked yogurt, half of the ginger-garlic paste, half of the red chili powder, half of the turmeric powder, and salt to taste. Mix well to coat the meat evenly. Cover and let it marinate for at least 1-2 hours, or preferably overnight in the refrigerator.

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3. 2. Heat oil in a heavy-bottomed pan or pressure cooker over medium heat. Once the oil is hot, add cumin seeds and fennel seeds. Let them splutter for a few seconds.

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5. 3. Add the sliced onions and sauté until they turn golden brown.

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7. 4. Add the remaining ginger-garlic paste and green chilies. Cook for another couple of minutes until the raw smell disappears.

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9. 5. Now, add the marinated mutton pieces to the pan. Increase the heat to medium-high and brown the meat on all sides. This will help seal in the juices and flavors.

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11. 6. Reduce the heat to medium and add the remaining red chili powder and turmeric powder. Stir well to coat the meat.

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13. 7. Pour in enough hot water to cover the meat, and bring it to a boil. If using a pressure cooker, you can skip adding extra water and just close the lid.

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15. 8. If using a regular pan, cover it with a lid and let the meat cook on medium-low heat until it becomes tender. This might take around 1 to 1.5 hours, depending on the quality of the meat.

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17. 9. If using a pressure cooker, close the lid and cook the mutton for about 4-5 whistles or until the meat becomes tender.

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19. 10. Once the meat is cooked, add the tamarind pulp and garam masala. Adjust salt and spices according to your taste. Let it simmer for another 10 minutes to let the flavors meld together.

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21. 11. Garnish with fresh coriander leaves.

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Your delicious Khatta Meat is ready to be served! It goes well with steamed rice or Indian bread like naan or roti. Enjoy the delightful flavors of this Kashmiri delicacy.