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Mutsch

MUTSCH

Kashmiri Mutsch (Mutton Meatballs) is a famous dish in the valley & is cooked especially during weddings & special occasions. A non vegetarian meal is incomplete without Mutsch on the table. Kashmiri Pandits put a lot of emphasis on the shape of the meat & the color of the gravy. This delicacy is a treat to the eyes & to the taste buds. These Lamb meatballs are not round in shape but are actually oblong (oval but long) giving the dish a different look all together.

INGREDIENTS

Serves: 2-4

  For meatballs (Ground Spices)

  • Mutton, minced

  • Oil

  • Ghee

  • Eggs

  • Cloves

  • Black Cardamom

  • Green Cardamom

  • Black Pepper

  • Kashmiri Red Chili Powder

  • Fennel Powder

  • Ginger Powder

  • Salt

  For gravy

  • Oil

  • Cumin Seeds

  • Cloves

  • Black Cardamom

  • Black Pepper

  • Bay Leaf

  • Kashmiri Red Chili Powder

  • Fennel Powder

  • Ginger Powder

  • Asafetida Powder

  • Garam Masala

  • Salt

 

500 gms

3 tbsp

1 tbsp

1

2

1

1

2

1  tbsp

1½ tbsp

1 tsp

To taste

3 tbsp

½ tsp

2

2

2-3

1

1 tbsp

2 tbsp

1 tsp

¼ tsp

½ tsp

To taste

RECIPE

STEP 01

Place the minced mutton in a bowl. Add oil, ghee, egg, ginger, fennel and kashmiri chili powder along with salt and finely grounded cloves, black pepper and black and green cardamom. Mix well and set it aside for 10-15 minutes.

STEP 02

After 15 minutes, take a small portion of mutton and shape it into a cylindrical form.

STEP 03

In a pressure cooker, heat oil over low flame. Once hot, add a pinch of asafetida and add the dry spices (cumin seeds, green and black cardamom, bay leaf, and black pepper). Sauté it. Then pour in water. Add chili, ginger, and fennel powder, along with salt. Allow it to come to a boil.

STEP 04

Now, add the mutton balls to the boiling gravy. Close the pressure cooker lid and cook it. After 3 whistles, turn off the flame. When all the steam is released, carefully open the lid.

STEP 05

Finally, add garam masala and simmer on low flame until the gravy thickens.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • If cooked a day prior, it will taste better.
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