Kashmiri Khatta Meat- Tangy Goat Meat Curry with Browned Onion Pulao
Cuisine
Nutritional Values
What We Send






What You'll Require


Utensils
- 2 x Heavy bottom pot
- Wooden Spoon / Spatula
- 2 x Serving Bowls
- 1 x Colander
Pre Preparation
Wash rice 2-3 times in cold water till water runs clear
Soak in cold water for 10 minutes
Wash and finely chop coriander for garnish
Cooking
Cooking Khatta Goat
Heat oil in a heavy bottom pot, add chopped onions, saute till golden brown approx. 7-8 minutes on medium heat
Add the Goat meat spice and Saute for 2-3 minutes, stir constantly to prevent burning. sprinkle little water and cook for a minute.
Add the marinated goat meat, stir and mix well for 2-3 minutes. Add two and half cups of water, check seasoning, bring to a boil and cover.
Reduce heat and cook on slow flame for 15-20 minutes till fully cooked and tender, and the gravy is of a semi-thick consistency.
Note: While the goat is cooking, start the Browned Onion Pulao
Remove into a serving bowl and garnish with coriander
Cooking Browned Onion Pulao
Drain the water from rice
In a heavy bottom pot heat 2 tsp oil, add the whole spices let it splutter, add the browned onion (reserve some for garnish), and rice. Saute for 2-3 minutes
Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
Once water is absorbed (you'll see holes on the surface) close with a lid and cook for 4-5 minutes on very low heat.
Open, fluff the rice with a fork and transfer to a serving bowl. Garnish with reserved Browned Onions.

To Serve
Garnish Khatta Goat with coriander, serve hot with Browned Onion Pulao