Рет қаралды 848
Dogri Cuisine KHATTA MEAT
Ingredients & Recipe-
- Put 1kg mutton & 1 kg sliced onion in a cooker.
- Add some water, tej patta, laung, moti elaichi, kali mirch, dried kashmiri chilli and salt (half quantity).
- After whistle, leave on simmer for 15 mins or until 80% cooked
- Open the cooker & separate the mutton pieces from the onion.
- Make a paste of the onions
- Heat mustard oil in iron kadhai (not too hot)
- Add tej patta, laung, moti elaichi, kali mirch, dried kashmiri chilli, methi daana and jeera
- As it starts to sizzle, add the onion paste along with red chilli powder, haldi, coriander powder and remaining salt
- If you want a fuller gravy, add some more sliced onion and cook
- Once it’s cooked through, add mutton broth or drinking water
- Add gud (jaggery)and stir till gravy thickens a little
- Add the mutton pieces and cook to 100%
- Add anaardaana water (soaked overnight) and stir
- For Dungar- Heat charcoal on gas and when its flaming hot, place it in top of the mutton and pour some ghee on it.
- Immediately cover with a lid, put the gas off and let it sit for 5 minutes.
It’s ready to serve but if you let it sit for 4-6 hours, the flavours heighten.
I’ll be happy to answer any questions in the comments.
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Music Credits
Music: Humsafar
Musician: ASHUTOSH
Music: Leh
Musician: ASHUTOSH
Site: ashutoshmusic....
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Musician: @iksonmusic
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Musician: Xuxiao
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