Himachali Khatta Mutton (Kangra-Style)

Option A. (Pressure Cooker): Combine mutton, sliced onions, mustard oil, salt, turmeric, hing, and water in a pressure cooker. Mix well.

Cook for 3-4 whistles on medium heat until the mutton is soft. Let the pressure release naturally.

Option B. (Traditional Open-pot): Combine the same ingredients in a heavy pot with 2-3 cups of water. Cover and simmer for 45–60 minutes until the meat is fork-tender. Add hot water if the liquid dries out.

Once cooked, separate the meat and reserve the stock and onions for the gravy.

In a small bowl, whisk the rice powder and dry mango powder with water until it forms a smooth, lump-free paste.

Heat mustard oil until smoking. Turn off the heat, cool slightly, then reheat on medium.

Add pounded coriander seeds. Once they sizzle, add cumin and chilli powder. Stir for 15 seconds.

Add the boiled mutton and sauté for 5 minutes until slightly browned.

Pour in the rice-amchur slurry. Stir for 2–3 minutes to cook the flour.

Gradually add the reserved stock. Cover and simmer on low for 10-15 minutes until the gravy is glossy and the oil separates.

Turn off the heat and let the dish sit for 10-15 minutes before serving.