For those who don’t like a very strong mustard oil flavour, allow the oil... Add the onions and sauté for … World Cuisine. Ginger: 4 table spoons, finely chopped 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. Post was not sent - check your email addresses! 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. Khatta Meat Recipe. This is one of the most exotic mutton dishes made in areas in and around Chamba (in Himachal… Jeera (i.e. Methi seeds (i.e. Let it cook for 5-10 minutes. Not more! Dhania seeds (i.e. If you have been to Kangra you must have enjoyed famous Khatti dal. The meat now needs to be cooked for one hour – by the clock. Japanese Street Food Recipes . If your pot is not thick enough, the mutton will start burning halfway through. 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. Salt to taste (approx 2-3 teaspoons) bay leaves): 2-3 Roast and grind the dry spices…methi, jeera, dhania, saunf. along with food.Kangra area of Himachal is famous for different dhishes sour in taste. Sorry, your blog cannot share posts by email. However, as they say, too much of anything is bad. If the mutton is still rare, pressure cook it after adding the water. 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. After cooking with the water, check for spices and add more salt/ mirch/ amchur powder, if needed. Haldi (i.e. Chamba Style Fried Fish So, Do Not Go Overboard With It! Try it at home using this easy to follow recipe and let us know how it turned out for you. Wash the mutton pieces well. The entire family would then dig into that soul-satisfying mutton with hot steamed rice for lunch. In upper areas, Himachali cuisine is dominated … If it is done then add about two cups of hot water and cover. Once it is well cooked, and almost dry (takes 45 to 50 minutes) add the dry spices. Mutton is tasty, yes but it has a number of health benefits. But, this time recipe for non-veg lovers. This mutton dish is a fav of non-vegetarian Himachali natives and the best part is 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. First was the sourcing of the raw meat itself. The first principle of my cooking philosophy was (and to some extent still is) minimum time and maximum effect! Mixed mutton pieces: 1 kg Asian Recipes. Avoid making a paste in the mixer for an authentic taste and to prevent it from getting burnt during the roasting. Heat your pan/pot and pour in the mustard oil. This is the tricky part for if you overcook in the pressure cooker the meat will break up into small pieces. Once the hour is up, check to see if the mutton is cooked through. Degi mirch powder (i.e. An mutton is a prime example. By continuing to use our website, you agree ( Log Out / Explore. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Stir constantly to coat the pieces well with the spices. It is a rich source of high-quality protein and has a lot of vitamins and minerals. Change ). Khatta Meat Recipe. Serving Suggestion: It is delectable! Cook for 5 minutes after the amchur has been added as we want to attain that dark colour. Serve hot with steamed rice and some chopped onions soaked in vinegar. If the mutton is still rare, pressure cook it after adding the water. At this point, we add the garlic and ginger and continue to cook. 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. Mutton however, remained a challenge. It is an amalgamation of several spices but the surprising part is that it is not at all spicy. Change ), You are commenting using your Google account. They too have Lentils, rice, vegetables and bread. Change ), You are commenting using your Twitter account. Remember that the meat needs to be turned often, and. Cover and allow the curry to cook for another five minutes or so. Change ), You are commenting using your Facebook account. Now add the mutton, remaining salt and haldi, and the bay leaves. Cook for at least 5-7 minutes after the amchur has been added, for the dark colour so typical of this dish. Himachali's love to have Chattni, Khatta/Mahani,Khoru/Kheru, Achaar etc. that it is non-spicy. Don't Miss: Try Your Hand At Making Famous Himachali Dishes Using Yogurt. Garlic: 3 tablespoons, finely chopped I am using MDH brand amchur here. fenugreek): 1 tablespoon, powdered This is when you add in your garlic and ginger and continue to cook. It is called 'khatta' or sour but it is not how you think it is. Next day, peel and chop the onion, garlic and ginger. Pahadi Chicken. Apply half the salt and haldi and cover and marinate overnight. bay leaves): 2-3 aniseed): 2 tablespoons, powdered dry mango powder): 4-6 tablespoons. Enter your email address to follow this blog and receive notifications of new posts by email. (That’s how long it takes!!) 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. Tej Patta (i.e. (Ready to use powders may not be as flavourful. The IncrEDIBLE Food with Amar Chouhan | Khatta Meat - YouTube Heat your pan/pot and pour in the mustard oil. Add the onions and sauté for about two minutes till they turn transparent. Jul 6, 2017 - Try this delicious Himachali Khatta and serve it along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner. For those who don’t like a very strong mustard oil flavour, allow the oil to heat till it smokes. Khatta Meat is one amazing dish which Himachalis make with sheer love and the taste is proof! Saunf (i.e. 3. ( Log Out / Once the hour is up, check to see if the mutton is cooked. red chilli powder): 1 tablespoon for medium spice (or to taste). coriander): 2 tablespoons, powdered ( Log Out / cooked for long hours on a slow flame.