Khatta Meat

Ingredients

• 160 g lamb, curry cut

• 30 ml mustard oil

• 30 g ginger

• 30 g garlic

• 2 bay leaves

• 2 black cardamoms

• 30 g walnut powder

• 150 ml mutton stock

• 1 tbsp turmeric powder

• 3 green chillies

• 1/2 tsp jeera, whole

• 1/2 tsp coriander, whole

• 2 red chillies, whole

• 2 tbsp amchur powder

• 80 g onion

• 60 g tomato

• 20 g tamarind

• 5 g garam masala

• salt as per taste

• lemon juice for marinade

• 1 tbsp desi ghee

• fresh coriander, for garnish

Method

Wash the mutton pieces well and marinate with ginger-garlic paste, salt, lemon. This is the primary marination.

Heat oil, add whole spices, whole red chilli, onion and sauté nicely. Now add tomato. Add powder masala and walnut powder. Add the marinated mutton, cook it and add in the mutton stock.

Add tamarind pulp and amchur powder and cook the meat on a slow flame. Finish it with desi ghee and chopped fresh coriander.

Serve Himachali Khatta Meat with steamed rice.