This Sour Mutton Curry From Jammu And Kashmir Is A Treat
Image Credit: sangeetaamkhanna

India is known to be a land of rich culture and diversity and in the northern reaches of Jammu & Kashmir, there is still much to explore. The Dogra community of this region is one such underrated addition to the culinary kaleidoscope. The Dogra community ruled Jammu and Kashmir around the 19th century (pre-partition) and today can also be found in areas of Punjab, Himachal Pradesh along with North Eastern Pakistan. Their food includes a selection of mutton   and vegetarian dishes that reflect the natural wealth of the region. 

Known to be a hardy and simple community, their food reflects their lifestyles. It’s hearty and nutritious, focused more on providing a lot of energy, warmth and comfort to get people through long days of work. Another common technique used by this community is the Dhugar method of smoking food using hot coal in a bowl of oil or ghee. This creates a unique layer of flavour and gives a lot of their traditional dishes a characteristic smokiness.

 

As the name suggests, Khatta Maas is sour. This comes from the addition of amchoor or raw mango powder which gives it a tart taste.

Ingredients

  • 1 kg mutton  
  • 2 cups, finely chopped onion 
  • 3 tbsp minced garlic
  • 4 tbsp minced ginger
  • ½ cup mustard oil
  • 1½  tbsp haldi 
  • Salt to taste 
  • 3 Bay leaves 
  • 1 tbsp jeera powder
  • 2 tbsp dhania powder
  • 2 tbsp saunf 
  • 1 tbsp methi seeds powdered
  • 5 tbsp amchur 
  • ½  tbsp red chilli powder 

Method

  • Wash the mutton pieces well, marinade them in salt and turmeric overnight. 
  • Chop up the onion,ginger and garlic.
  • Create a spice mix of dried methi, jeera, coriander seeds and saunf.
  • In a thick-bottomed pan heat some mustard oil and then add in your onions. 
  • Next add the mutton pieces bay leaves and some more salt and turmeric.
  • Let the meat stew for an hour on a low heat.
  • Add in the ginger and garlic and cook for another 15 minutes.
  • Add the dry spice mix and stir to coat all the meat.
  • Add amchoor powder as per your taste (2-5 tsp will make it quite sour)
  • Stir until the meat starts to turn dark. 
  • Add some water and then cover and cook for another half an hour.
  • Serve with rice or flatbreads.