DOGRI KHATTA MEAT
SOUL CHIMNEY/Yeshi Seli
Photo by Yeshi Seli; Copyright: Right Impact Media Inc.
It’s always interesting try out the Indian traditional recipes. They taste good and are simple to cook This type of mutton or goat/lamb meat is common and special in Dogri households in the state of Jammu, (sharing glances with Kashmir) and also in the picturesque state of Himachal Pradesh.
Mutton pieces 250gm, mustard oil 2 tablespoons cumin seeds 1 teaspoon, crushed pomegranate seed powder (anardana powder) or mango powder (amachur), 1 tablespoon Vaer masala (Kashmiri masala), 1 teaspoon Fennel powder, 1/2 teaspoon cinnamon stick 1, cloves 4 pods, green cardamom 4 pods, 4 red onions finely chopped, salt 1 teaspoon, Kashmiri chilli powder 1/2 teaspoon. Fresh coriander and whole green chillies for garnish.
In a medium-size wok pour the mustard oil and let it warm up till smoke bellows out. Reduce the flame and add the cumin. Follow this by adding the cinnamon, cardamom and cloves. Add the onions and sauté till brown. Then add the remaining spices (vaer masala, salt, fennel powder and Kashmiri with garlic paste and ginger. Saute till brown. Slide in the tender mutton and cook for 10 t0 15 minutes. Coat it well with the masalas.
Enter to it 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. Relish hot with rice or homemade chappatis!
Total preparation time:
About an hour.