red chilli powder): 1 tablespoon for medium spice (or to taste). They too have Lentils, rice, vegetables and bread. (That’s how long it takes!!) This is one of the most exotic mutton dishes made in areas in and around Chamba (in Himachal… This is when you add in your garlic and ginger and continue to cook. turmeric powder): 1 tablespoon Make sure the flame is at its lowest setting, and give it a stir gently every five minutes or so to make sure it does not start burning from the sides. turmeric powder): 1 tablespoon Salt to taste (approx 2-3 teaspoons) Tej Patta (i.e. Perfect for evening snacks with a ... 2. fenugreek): 1 tablespoon, powdered Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out /  This website uses cookie or similar technologies, to enhance your browsing experience Check out this tasty recipe right now! This mutton dish is a fav of non-vegetarian Himachali natives and the best part is Ginger: 4 table spoons, finely chopped Apply half the salt and haldi and cover and keep aside. Stir constantly. Khatta Meat Recipe. Let it cook for 5-10 minutes. Add the onions and sauté for about two minutes till they turn transparent. Onion: 2 cups, finely chopped (approx 1/2 kg) Next, add the mutton, remaining salt and haldi, and the bay leaves. This is most important “step” in a mutton recipe, for if the raw mutton quality is not up to the mark, your final dish will always be a sorry version of the what you intend to make. Change ), You are commenting using your Facebook account. But, this time recipe for non-veg lovers. Jul 5, 2013 - Finally a dish that I was thinking of making for such a long time and I dared to make it today – was always thinking of how the ingredients would combine and how the flavours would be. Heat your pan/pot and pour in the mustard oil. I am using MDH brand amchur here. Jeera, methi, saunf, mirch and amchur – in that order. Cover and allow the curry to cook for another five minutes or so. Mixed mutton pieces: 1 kg There were a few peculiarities of the meat that haunted me for many a years. Explore. I am not saying this just because I am a Himachali myself but because all my non-vegetarian Punjabi friends who love super spicy food as well, have given it a thumbs up. 3. ( Log Out /  Khatta Meat Recipe. After cooking with the water, check for spices and add more salt/ mirch/ amchur powder, if needed. ), Use a thick-bottomed and wide-mouthed pan for cooking (a 5 litre pressure cooker can do). Serving Suggestion: Asian Recipes. If it is, then add about two cups of hot water (or as much you would need for the thickness of the curry you like), stir well and bring to a gentle simmer. If it is done then add about two cups of hot water and cover. By continuing to use our website, you agree bay leaves): 2-3 If your pot is not thick enough, the mutton will start burning halfway through. Don't Miss: Try Your Hand At Making Famous Himachali Dishes Using Yogurt. Avoid making a paste in the mixer for an authentic taste and to prevent it from getting burnt during the roasting. For those who don’t like a very strong mustard oil flavour, allow the oil... Add the onions and sauté for … Ingredients: Serves 4 Mixed mutton pieces: 1 kg Onion: 2 cups, finely chopped (approx 1/2 kg) Garlic: 3 tablespoons, finely chopped Ginger: 4 table spoons, finely chopped Mustard oil: 1/2 to 1/3 cup Haldi (i.e. I decided to opt for the latter and after some disastrous starts with chicken, managed to eventually figure it out and churn out fairly yum dishes. The meat now needs to be cooked for one hour – by the clock. Serve hot with steamed rice and some chopped onions soaked in vinegar. Only two whistles. Post was not sent - check your email addresses! Stir constantly to coat the pieces well with the spices. Salt to taste (approx 2-3 teaspoons) ( Log Out /  to our, Try Your Hand At Making Famous Himachali Dishes Using Yogurt, This website follows the DNPA's Code of Ethics, 5 tbsp amchur (depends on how tangy you want it to be). So here’s a recipe that you should be prepared to spend a couple of hours on. Chamba Style Fried Fish It is called 'khatta' or sour but it is not how you think it is. The first principle of my cooking philosophy was (and to some extent still is) minimum time and maximum effect! Generally one or two whistles should be enough. Jul 6, 2017 - Try this delicious Himachali Khatta and serve it along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner. and provide personalised recommendations. This is the tricky part for if you overcook in the pressure cooker the meat will break up into small pieces. As compared to other states in north India non-vegetarian cuisine is preferred in Himachal. Cook for 5 minutes after the amchur has been added as we want to attain that dark colour. Mutton however, remained a challenge. Keep a closer watch, and turn the pieces more frequently so that they are braised evenly. First was the sourcing of the raw meat itself. If the mutton is still rare, pressure cook it after adding the water. Roast and grind the dry spices…methi, jeera, dhania, saunf. Jeera (i.e. Try it at home using this easy to follow recipe and let us know how it turned out for you. Roast and grind the dry spices…methi, jeera, dhania, saunf. Garlic: 3 tablespoons, finely chopped Khatta Meat Recipe For 4 1 kg mutton 2 cups, finely chopped onion 3 tbsp minced garlic 4 tbsp minced ginger 1/2 to 1/3 cup mustard oil 1 1/2 tbsp haldi Salt to taste Bay leaves 3 small 1 tbsp jeera powder 2 tbsp dhania powder 2 tbsp saunf 1 tbsp methi seeds powdered 5 … However, as they say, too much of anything is bad. Peel and chop the onion, garlic and ginger. Coming from a pure vegetarian family and being married to a die hard non vegetarian, I had to make a simple choice… either make it clear that I was never going to cook non-veg at home and so he could eat it whenever we went out, or to take it up as a challenge and learn how to cook great tasting non-veg dishes. Next day, peel and chop the onion, garlic and ginger. Eventually, I’ve made my peace with the fact that for some traditional dishes, there can be no compromises on time – not if you want to master the taste. bay leaves): 2-3 Food And Drink. This is one of the most exotic mutton dishes made in areas in and around Chamba (in Himachal… Japanese Street Food Recipes . Dhania seeds (i.e. If you have been to Kangra you must have enjoyed famous Khatti dal. Once the hour is up, check to see if the mutton is cooked. Now add the mutton, remaining salt and haldi, and the bay leaves. These benefits help in muscle growth and it also helps prevent anaemia. It is an amalgamation of several spices but the surprising part is that it is not at all spicy. Mustard oil: 1/2 to 1/3 cup Amchur (i.e. Jul 5, 2013 - Finally a dish that I was thinking of making for such a long time and I dared to make it today – was always thinking of how the ingredients would combine and how the flavours would be. bay leaves): 2-3 Apply half the salt and haldi and cover and marinate overnight. Tej Patta (i.e. that it is non-spicy. Himachali's love to have Chattni, Khatta/Mahani,Khoru/Kheru, Achaar etc. Mutton is tasty, yes but it has a number of health benefits. Once the hour is up, check to see if the mutton is cooked through. Not more! So, Do Not Go Overboard With It! My father-in-law generally used to buy it himself, and I have witnessed many a weekend when my mother-in-law would spend the entire Sunday morning “bhuno-ing” it with much concentration. About half an hour into the cooking, the juices will start reducing and oil will start separating from the sides. (Ready to use powders may not be as flavourful. Saunf (i.e. World Cuisine. coriander): 2 tablespoons, powdered turmeric powder): 1 tablespoon Salt to taste (approx 2-3 teaspoons) Tej Patta (i.e. The day-to-day food of HIMACHALIS is very similar to that of the rest of north India. The IncrEDIBLE Food with Amar Chouhan | Khatta Meat - YouTube Haldi (i.e. Methi seeds (i.e. Heat your pan/pot and pour in the mustard oil. cooked for long hours on a slow flame. ( Log Out /  It is something different! Of course the dish on the table will be lip smackingly good to make up for it…, Ingredients: Serves 4 Once it is well cooked, and almost dry (takes 45 to 50 minutes) add the dry spices. Then take it off the flame and allow to cool before using it for cooking. If the mutton is still rare, pressure cook it after adding the water. Change ), You are commenting using your Twitter account. Degi mirch powder (i.e. Change ). The entire family would then dig into that soul-satisfying mutton with hot steamed rice for lunch. Ingredients: Serves 4 Mixed mutton pieces: 1 kg Onion: 2 cups, finely chopped (approx 1/2 kg) Garlic: 3 tablespoons, finely chopped Ginger: 4 table spoons, finely chopped Mustard oil: 1/2 to 1/3 cup Haldi (i.e. This can even be done a day before and the meat left overnight in the refrigerator. Add the onions and sauté for about two minutes till they turn transparent. Once it is well cooked and almost dry add in all those dry spices. Change ), You are commenting using your Google account. About half an hour into the cooking, you will see the oil will start separating from the sides.