Khatta Meat is one amazing dish which Himachalis make with sheer love and the taste is proof! It is an amalgamation of several spices but the surprising part is that it is not at all spicy. It is called 'khatta' or sour but it is not how you think it is. It is delectable! I am not saying this just because I am a Himachali myself but because all my non-vegetarian Punjabi friends who love super spicy food as well, have given it a thumbs up. It is something different! Try it at home using this easy to follow recipe and let us know how it turned out for you.

Khatta Meat Recipe For 4

meat khatta


  • 1 kg mutton  
  • 2 cups, finely chopped onion 
  • 3 tbsp minced garlic
  • 4 tbsp minced ginger
  • 1/2 to 1/3 cup mustard oil
  • 1 1/2 tbsp haldi 
  • Salt to taste 
  • Bay leaves 3 small 
  • 1 tbsp jeera powder
  • 2 tbsp dhania powder
  • 2 tbsp saunf 
  • 1 tbsp methi seeds powdered
  • 5 tbsp amchur (depends on how tangy you want it to be)  
  • 1/2 tbsp red chilli powder 

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  • Wash the mutton pieces well.
  • Apply half the salt and haldi and cover and marinate overnight.
  • Next day, peel and chop the onion, garlic and ginger.  
  • Roast and grind the dry spices…methi, jeera, dhania, saunf. 
  • Use a thick-bottomed.
  • Heat your pan and then heat the mustard oil.  
  • Add the onions and sauté for about two minutes till they turn transparent.
  • Next, add the mutton, remaining salt and haldi, and the bay leaves.
  • Now cook the meat for an hour on slow.  
  • About half an hour into the cooking, you will see the oil will start separating from the sides. This is when you add in your garlic and ginger and continue to cook.  
  • Keep a check on your dish. 
  • Once it is well cooked and almost dry add in all those dry spices. Stir constantly.
  • Cook for 5 minutes after the amchur has been added as we want to attain that dark colour.
  • Once the hour is up, check to see if the mutton is cooked.
  • If it is done then add about two cups of hot water and cover. Let it cook for 5-10 minutes.  
  • If the mutton is still rare, pressure cook it after adding the water. Only two whistles. Not more!  
  • Garnish with a little more garam masala and you are good.


Mutton is tasty, yes but it has a number of health benefits. It is a rich source of high-quality protein and has a lot of vitamins and minerals. It also contains zinc, iron and vitamin B12. These benefits help in muscle growth and it also helps prevent anaemia. However, as they say, too much of anything is bad. So, Do Not Go Overboard With It!