What Makes Khatta Meat Special?
Located just a few hours from Jammu airport, the Music Valley is renowned for its local delicacies, often overshadowed by the more famous Kashmiri cuisine. However, in the post-pandemic world, there’s been a surge in interest towards regional dishes, and Khatta Meat has emerged as a favorite, especially during the chilly hilltop days. The beautiful setting of the Banana Leaf restaurant at Skyview added to the allure of enjoying this delightful dish.
The secret to Khatta Meat’s distinctive taste lies in its signature hot charcoal smoking technique, which elevates the flavors to a whole new level. But it’s not just about the smokiness; this recipe involves two extraordinary steps—finishing the meat with dried mango powder (amchur) and garnishing with fresh coriander and green chilies, resulting in a burst of flavor in every bite.
Ingredients for Khatta Meat
- Meat: 500 grams (mutton)
- Onions: 250 grams (fried)
- Ginger-Garlic Paste: 15 grams
- Turmeric Powder: 5 grams
- Kasoori Methi: 20 grams
- Red Chili Powder: 5 grams
- Green Chilies: 4
- Salt: to taste
- Amchur Powder: 10 grams
- Fennel Seed Powder: 15 grams
- Mustard Oil: 60 ml
- Charcoal: for smoking
Spices for Garam Masala
- Cumin: 15 grams
- Coriander Seeds: 10 grams
- Black Cardamom: 2
- Green Cardamom: 2
- Cloves: 5
- Cinnamon Sticks: 2
Method to Prepare Khatta Meat
- Roasting Spices: In a pan, add cumin and coriander seeds and roast them until fragrant. Grind them along with black cardamom, green cardamom, cloves, and cinnamon to create a fresh garam masala powder.
- Marinating the Meat: Marinate the mutton with ginger-garlic paste, salt, red chili powder, turmeric powder, amchur powder, garam masala, mustard oil, and yogurt. Allow it to rest for at least one hour.
- Cooking the Meat: Heat mustard oil in a heavy-bottomed pan until it smokes. Add the whole spices—cardamoms, cinnamon, and cloves—and sauté. Then add the fried onions and the marinated mutton. Mix well and cook for a few minutes.
- Simmering: Add water and let the mutton cook until tender.
- Final Touches: Once the meat is tender, mix in amchur and fennel seed powder. Heat charcoal until red-hot, place it in a small bowl, and put it over the cooked meat. Drizzle a little ghee or mustard oil over the hot coal, cover the pan for one minute to infuse the smoky flavor.
- Garnishing and Serving: Serve hot, garnished with fresh coriander, fried onions, and green chilies. This dish pairs beautifully with boiled rice or traditional Dogri GheuR, a welcome dish for brides or special guests.
Why You Should Try Khatta Meat
This seemingly complex smoking process is surprisingly simple and the rich, tangy flavors are well worth the effort. So, the next time you’re in the Jammu region or simply want to try your hand at a unique dish, don’t miss the chance to prepare Khatta Meat. Enjoy the rich heritage and flavors of Dogra cuisine right in your kitchen!