Khatta Meat is such a wonderful, flavorful and spicy mutton dish. I am totally in love with this dish. I had this mutton at one of our relative’s and fell in love with it. But remember it is quite spicy. If you love spicy food then this is for you. Ofcourse you can reduce the amount of spices as per your taste.

This dish is very easy to cook and the curry is curd based. No tomatoes and no water. The mutton and curd both leaves their liquid which adds to the taste as well as the curry which is thick. The onions add to the sweetness to balance the spices. Also remember the longer you cook mutton on low heat the better it tastes. Enjoy hot khatta meat with Roti, phulkas aur chapathi.

Print Recipe

Khatta Meat/Mutton

Course

Main Dish

Cuisine

Indian

Prep Time

5 minutes

Cook Time

45 minutes

Passive Time

50 minutes

Servings

3-4 serves

Ingredients

• 500 gms Mutton
• 500 gms onions (sliced)
• 500 gms curd
• 1/2 cup Chopped garlic
• 1 tbsp ginger (grated/paste/finely chopped)
• 10-15 Dried red Chillies (whole)
• 1 tsp Kashmiri red chilli powder
• 1 tbsp Black Peppercorns
• 1 tbsp coriander seeds
• 10-12 cloves (laung)
• 1 inch cinnamon stick
• 1-2 small-medium bay leaf
• 2 tbsp ghee/clarified butter
• salt to taste

Course Main Dish Cuisine Indian Prep Time 5 minutes Cook Time 45 minutes Passive Time 50 minutes Servings 3-4 serves Ingredients 500 gms Mutton 500 gms onions (sliced) 500 gms curd 1/2 cup Chopped garlic 1 tbsp ginger (grated/paste/finely chopped) 10-15 Dried red Chillies (whole) 1 tsp Kashmiri red chilli powder 1 tbsp Black Peppercorns 1 tbsp coriander seeds 10-12 cloves (laung) 1 inch cinnamon stick 1-2 small-medium bay leaf 2 tbsp ghee/clarified butter salt to taste

Instructions

1. In a pressure cooker, heat Ghee/clarified butter.
2. Add all the dry spices , garlic and ginger. Mix well. No need to splutter the spices.
3. Add sliced onions and mix well. Saute it for 1 minute.
4. Add mutton and mix well. Switch off the stove.
5. Add curd, salt and mix well.
6. Now switch on the stove and pressure cook the mutton for 3-4 whistles. Do not add water at any stage.
7. Open the pressure cooker after the steam is released and cook it for at least 30 minutes on low flame or until the mutton is cooked nicely. The longer you cook mutton the better it tastes. Also at this point you can add Kashmiri red chilli powder to give color to the dish. But this is totally optional.
8. Serve hot with chapathi or phulka.

Directions to prepare the recipe

1. In a pressure cooker, heat Ghee/clarified butter.
   
2. Add all the dry spices , garlic and ginger. Mix well. No need to splutter the spices.
   
   
3. Add sliced onions and mix well. Saute it for 1 minute.
   
4. Add mutton and mix well. Switch off the stove.
   
5. Add curd, salt and mix well.
   
   
6. Now switch on the stove and pressure cook the mutton for 3-4 whistles. Do not add water at any stage.
7. Open the pressure cooker after the steam is released and cook it for at least 30 minutes on low flame or until the mutton is cooked nicely. The longer you cook mutton the better it tastes. Also at this point you can add Kashmiri red chilli powder to give color to the dish. But this is totally optional.
   
8. Serve hot with chapathi or phulka.