Khatta Meat

Prep: 15 minutes | Cook: 1 ½ hours | Servings: 4

Ingredients

2 tbsp mustard oil

½ inch cinnamon stick

1 ½ tsp zeera

2 cloves

2 black cardamom

3-4 onions, chopped semi-fine

3 tsp garlic paste

2 tsp ginger, minced

2 tsp kasoori methi

1 ½ tsp turmeric

Salt to taste

1 dried red chilli

3 cups water

250-300 gram mutton, cut into medium sized pieces

2 ½ tsp dry mango powder (Aamchoor)

3 green chillies de-seeded

1 ½ tsp fennel seeds (saunf)

Chopped coriander leaves, to garnish

Method:

  • In a deep pan add mustard oil. Let it heat.
  • Add cinnamon, zeera, cloves, black cardamom and onions. Sauté till translucent.
  • Add garlic paste and ginger. Saute till brown.
  • Add kasoori methi, turmeric, salt, dried red chilli and 1 cup water. Let it cook.
  • Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas.
  • Add 2 cups water and let it come to a boil. Cover the pan and cook on medium flame till themeat is tender. (Takes about an hour.)
  • Once the meat is cooked add dry mango powder, green chillies and saunf. Mix well.
  • Once cooked garnish with coriander and serve.
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