Khatta Meat (Lamb) – A Dogra Specialty Food From Jammu, India

Khatta Meat is a famous lamb curry dish from Jammu in India. It is made with mutton cooked in dry mango powder and flavored with fumes of a burning charcoal soaked in desi ghee (clarified butter). This mutton curry is amazingly tasty and easy to digest.

Khatta Meat Ingredients

  • Khatta MeatMutton: 750 grams
  • Chopped Onions: 4 (250 grams)
  • Ginger Garlic Paste: 3 tea spoons
  • Turmeric: 1 tea spoon
  • Dry Kasoori Methi: 4 tea spoon
  • Red Chilly Powder: 1 tea spoon
  • Green Chilies: 2
  • Salt: To Taste
  • Dry Mango Powder : 1.5 tea spoon.
  • Fennel Seed Powder: 3 tea spoon
  • Fresh Coriander Leaves:  For Garnish (Chopped)
  • Charcoal for smoking

For Garam Masala:

  • Cumin Seeds: 3 tea spoon
  • Coriander Seeds: 2 tea spoon
  • Black Cardamom: 2
  • Green Cardamom: 2
  • Cloves: 5
  • Cinnamon Stick: 2

To Fry

  • Mustard Oil: 4 Table spoon

Khatta Meat Recipe (Instructions)

  • Roast cumin seeds and coriander seeds on tawa or pan. Grind them in a grinder along with black and green cardamom, cloves and cinnamon to make fresh Garam Masala.
  • In a heavy bottom pan or pressure cooker add mustard oil and heat to a smoking point. Let it cool a bit.
  • Add onions and fry till onions turn pink.
  • Add ginger garlic paste and green chilies and sauté till brown.
  • Add mutton, turmeric, salt, garam masala, red chili powder, kasoori methi and 2 cup water. Cook over low heat till meat is tender. Takes only 30 to 40 minutes in a pressure cooker. But will take much longer in a pan.
  • Once the meat is cooked add dry mango powder and fennel powder.
  • Heat a charcoal till red hot and put it in a ceramic soup bowl Place this bowl over meat, well inside pan/cooker in which you have cooked the khatta meat. Now pour 1/4 tsp of desi ghee or mustard oil over hot charcoal and cover the pan/cooker with a lid for 1 minute.
  • Garnish with coriander and serve with steamed/boiled rice.


  1. You can adjust the amount of mango powder as per your liking of sourness.
  2. You may use ready made garam masala if you don’t want to make fresh one.

Also Read: Arguments for Eating Meat

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