Non-Vegetarian Himachali Recipes For Food Lovers

There are many hidden treasures in every corner of India and when it comes to food, we Indians have lots to offer for everyone. Today we explore a bit of Non-Vegetarian Himachali food which involves mutton and chicken. Here are two recipes that we found in homechef, late Mrs Kamla Sud's recipe book which has been passed down to her granddaughter.

Khatta Meat

Ingredients:

• Serves 4
• 1 kg mixed mutton pieces
• 2 cups, finely chopped (approx 1/2 kg) onion
• 3 tablespoons, finely chopped garlic
• 4 tbsps chopped garlic
• 1/2 to 1/3 cup mustard oil
• 1 tablespoon turmeric powder
• Salt to taste
• 2-3 Tej Patta (bay leaves)
• 1 tbsp coarsely powdered Jeera (cummin seeds)
• 2 tbsp dhania seeds (coriander)
• 2 tbsp powdered saunf (aniseed)
• 1 tbsp powdered methi seeds (fenugreek)
• 4-6 tablespoons amchur (dry mango powder). The quantity of this ingredient depends on how tangy you would like the dish to be. I am using MDH brand amchur here.
• 1 tbsp for medium spice (or to taste) degi mirch powder (red chilli powder)

Method:

• Wash the mutton pieces properly. Apply half the salt and haldi and cover. This can even be done a day before and the meat left overnight in the refrigerator.
• Chop the onion, garlic and ginger. Avoid making a paste in the mixer for an authentic taste and to prevent it from getting burnt during the roasting.
• Roast and grind the dry spices --methi, jeera, dhania, saunf.
• Use a thick-bottomed pan for cooking (a 5 litre pressure cooker will do). Remember that the meat needs to be turned often, and cooked for long hours on a slow flame. If your pot is not thick enough, the mutton will start burning halfway through.
• Heat your pan/pot and pour in the mustard oil. For those who don’t like a very strong mustard oil flavour, allow the oil to heat till it smokes. Then take it off the flame and allow to cool before using it for cooking.
• Add the onions and sauté for about two minutes till they turn transparent.
• Now add the mutton, remaining salt and haldi, and the bay leaves.
• The meat now needs to be cooked for one hour. Make sure the flame is at its lowest setting, and give it a stir gently every five minutes or so to make sure it does not start burning from the sides.
• About half an hour into the cooking, the juices will start reducing and oil will start separating from the sides. At this point, we add the garlic and ginger and continue to cook. Keep a closer watch, and turn the pieces more frequently so that they are braised evenly.
• Once it is well cooked, and almost dry (takes 45 to 50 minutes) add the dry spices. Jeera, methi, saunf, mirch and amchur – in that order. Stir constantly to coat the pieces well with the spices.
• Cook for at least 5-7 minutes after the amchur has been added.
• Once the hour is up, check to see if the mutton is cooked through.
• If it is, then add about two cups of hot water, stir well and bring to a gentle simmer. Cover and allow the curry to cook for another five minutes or so.
• If the mutton is still rare, pressure cook it after adding the water. This is the tricky part for if you overcook in the pressure cooker the meat will break up into small pieces. Generally one or two whistles should be enough.
• After cooking with the water, check for spices and add more salt/ mirch/ amchur powder, if needed.
• Khatta meat is now ready.

Pahadi Chicken Curry

Ingredients:

• 500 grams Chicken with bone
• 1/2 cup curd (dahi / yogurt) whisked
• 1/4 cup milk
• 1 teaspoon turmeric powder (haldi)
• 2 cardamom (elaichi) pods/seeds
• 1 black cardamom (badi elaichi)
• 2 sprig coriander (dhania) leaves, chopped
• Saltto taste
• Cooking oil

To grind:

• 2 onions, chopped
• 4 cloves garlic, chopped
• 1 inch ginger
• 2 tablespoon coriander (dhania) Seeds
• 1 inch cinnamon stick (dalchini)
• 2 cloves (laung)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon whole back peppercorns
• 1 green chilli, chopped

Read More: Try Your Hand At Making Famous Himachali Dishes Using Yogurt

Method:

• To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil. Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds.
• Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften. Add onions and saute till the onions turn translucent and become brown.
• Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina mixer grinder.
• Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy.
• Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds.
• Add onion mixture and cook for about 4 to 5 minutes.
• After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well. Check for salt and cook the pahadi chicken curry on medium heat.
• You can add some water to adjust the consistency of the chicken curry.
• Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes. Add coriander leaves at the end, give it a mix and serve hot.
• Serve the Pahadi Chicken Curry Recipe along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family.

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