By Ujjainee Roy
November 4, 2024
Kashmiri Khatta Mutton, which is often considered to be a variation of Mutton Rogan Josh is known for its tangy and aromatic flavor profile. The dish is notable for its unique blend of spices and the addition of sour agents like tamarind or dried plums, which set it apart from other mutton preparations in Indian cuisine. Khatta Mutton embodies the essence of Kashmiri cooking, where bold flavors and vibrant colors come together. Let's learn more.
The signature tanginess in Kashmiri Khatta Mutton comes from sour ingredients like tamarind pulp or dried plums (aloo bukhara), giving the dish a refreshing sharpness that balances the richness of the meat. This distinct flavor makes it especially appetizing and ideal as a main course.
Unlike other mutton dishes that rely on intense heat, Khatta Mutton uses Kashmiri red chili powder, which imparts a deep red color without overwhelming spiciness. This chili powder brings out the vibrant hue associated with the dish and adds subtle warmth to the flavor.
The dish is traditionally cooked in mustard oil, which adds a robust and slightly pungent aroma, enhancing the depth of the flavors. The mustard oil is usually heated until it reaches a smoking point to mellow its sharpness before the mutton is cooked in it.
Kashmiri Khatta Mutton relies on a straightforward blend of spices like fennel powder, ginger powder, and asafoetida. This minimalistic approach keeps the flavor distinctively Kashmiri, highlighting the meat's taste without overshadowing it with complex spices.
To achieve the tender, melt-in-your-mouth texture, Khatta Mutton is typically slow-cooked. This method allows the meat to absorb all the tangy and spiced flavors, making each bite flavorful and succulent. Pressure cooking is an alternative, but traditional slow-cooking is preferred for authentic taste.