There are a lot of recipes which are a hidden treasure in Indian Cuisine and the more we explore, the more we learn and get amazed. One of those treasured recipes is the Anaari Khatta Meetha Meat from Chamba District in Himachal Pradesh. This recipe was procured from a known friend who is a resident of that area. I am sure you would have never heard of cooking mutton with molasses but trust me its a spell binder as even I had reservations initially about this dish. But one would never come to know about a dish by just reading a recipe or looking at a picture, one has to actually make it, relish it to appreciate it and that is what I did. Had made this dish around 3 years back and have made it quite frequently but sharing here for the first time. Also posting the recipe here :) Anaari Khatta Meetha Meat Ingredients Mutton (gol meat) 500gm Oil 4 tbsp (you can use more if you want) Whole Garam Masala (as below) Cloves 8no. Cinnamon 1 stick Black Cardamom 2nos Peppercorns 8no. Bayleaf 1no. Green Cardamom 4no. Whole Red chillies 2-3 no. (depends on how much teekha you want) Turmeric 1tsp Gur (Molasses) 50gm - or as per taste - adjust the sweetness Water 2cups Salt to taste Anaardana (powder) 3-4 heapful tsp Garam Masala Powder 1tsp Procedure: Take a handi – heat oil (preferably mustard oil) – put whole garam masala – let it splutter – then add turmeric and stir for a few seconds – then add mutton and salt – and Bhunno it for around 15 minutes stirring it continuously. Melt gur in water and add this to the mutton – bring to boil and then simmer – cook it for around 20-25 minutes stirring it continuously – you can add very little water from time to time if the meat remains tough. Once the meat is almost cooked, then add anaardana powder and mix well. Stir for a few minutes. Adjust seasoning and then add garam masala powder. Stir for a couple of minutes and serve hot.
Posted on: Thu, 14 Aug 2014 10:52:32 +0000
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