Dogra Khatta Meat
A tangy Jammu-style mutton curry souring agent, typically pomegranate seed powder or amchur, gives this Dogra dish its distinctive sharp edge.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 27 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 27 g
- calories
- 390 kcal
Instructions
- 1
Heat mustard oil in a heavy pot until it smokes lightly. Turn the heat down.
- 2
Add the sliced onions. Fry them until they turn golden brown.
- 3
Add the crushed ginger and garlic. Fry gently until they smell fragrant.
- 4
Add the mutton pieces. Brown the meat on medium-high heat on all sides.
- 5
Add turmeric, red chilli powder and coriander powder. Stir well to coat the meat.
- 6
Add a little water and cover the pot. Simmer on low heat for about 40 minutes, stirring occasionally.
- 7
Stir in the pomegranate seed powder and salt. Simmer for another 15-20 minutes until the mutton is tender and the gravy thickens.
- 8
Adjust the sourness to your taste. Serve hot with rice or rotis (flatbreads).
Chef's tips
Anardana (dried pomegranate seeds) gives an authentic tang; if unavailable, use raw mango powder but reduce the quantity slightly. Browning the onions well deepens the base flavour.
Ingredient substitutions
- dried pomegranate seed powder → raw mango powder (amchur)
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Adding the souring agent too early, which can make the meat take longer to tenderise.
Serving suggestions
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