Anaari Khatta Meetha Meat

  • Mutton (gol meat) 500gm
  • Oil 4 tbsp
  • Whole spices (as below)
    • 8 Cloves
    • 1 stick Cinnamon
    • 2 Black Cardamom
    • 8 Peppercorns
    • 1 Bay leaf
    • 4 Green Cardamoms (elaichi)
    • 2-3 Whole Red chillies (depends on how spicy you want it)
  • 1 tsp Turmeric 1tsp
  • 50 gm Gur/Jaggery (Molasses)
  • 2 cups Water
  • Salt to taste
  • 3 tsp Anaardana powder
  • 1 tsp Garam Masala powder


  • Take a handi (or wok) and heat the oil
  • Put whole garam masala and let it splutter. Then add turmeric and stir for a few seconds
  • Add mutton and salt and bhuno (fry it over medium-high heat) for around 15 minutes stirring it continuously.
  • Melt gur in water and add this to the mutton. Bring to boil and then simmer. This needs to cook for around 20-25 minutes stirring it continuously. You can add very little water from time to time if the meat remains tough.
  • Once the meat is almost cooked, then add anaardana powder and mix well. Stir for a few minutes.
  • Adjust seasoning and then add garam masala powder. Stir for a couple of minutes and serve hot.


Recipe courtesy: Jaspreet Nirula

Chef at Large Member

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