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Khaata Meat

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Adjust Servings:
250-300 gram mutton – cut into medium sized pieces
2 tbsp mustard oil
1/2 in cinnamon stick
1 1/2 tsp zeera
2 cloves
2 black cardamom
3-4 onions – finely chopped
3 tsp garlic paste
3 tsp garlic paste
2 tsp kasoori methi
1 1/2 turmeric
1 tomato – sliced into rings
salt to taste
1 tsp Kashmiri masala
1 dried red chili
3 cups water
2 1/2 tsp dry mango powder
3 green chilies – deseeded
coriander leaves for garnish – chopped
1 1/2 tsp saunf

Nutritional information

6.91 g
93.49 g
59.19 g
389 mg
300 mg

Khaata Meat

  • Non Veg
  • 1 hr 30 mins
  • Serves 4
  • Medium



Khaata meat is a type of Kashmiri mutton recipe that will blow your mind. It has a distinctive sour taste, which separates it from other mutton dishes, which are typically on the sweeter side. It gets its sour flavor from the dried mango powder, which is another cooking ingredient you may not be familiar with. Don’t worry though, this recipe will walk you through cooking with dried mango powder. It will be pretty simple and well worth the effort!

Health Benefits

Lamb meat has been eaten for thousands of years in large part due to its health benefits. It is a naturally fatty type of meat that contains protein, iron, and zinc in large quantities. These compounds work together to do all kinds of beneficial things to your body. Consuming lamb regularly can help prevent anemia, regulate weight loss, decrease birth defects, improve skin health, and even improve bone density. It is also good for boosting your immune system.

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How to make Khaata Meat

  1. Heat mustard oil in a deep pan.
    1. Add onions, cinnamon, zeera, cloves, and black cardamom.
    2. Sauté till pink.
  2. Add ginger and garlic paste.
    1. Sauté till brown.
  3. Add kasoori methi, dried red chili, turmeric, salt, Kashmiri masala, and 1 cup water.
    1. Let it cook.
  4. Add the mutton.
    1. Cook for 5-7 minutes.
    2. Coat thoroughly with the masalas.
  5. Add 2 cups water.
    1. Let it come to a boil.
  6. Cover the pan and cook at a medium temperature till the meat turns tender.
  7. Add saunf, dry mango powder, and green chilies.
    1. Mix well.
  8. Garnish with sliced tomato rings and coriander leaves.


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