Kashmiri Mutsch Receipe |Meatballs in spicy gravy | Mutton Keema

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Kashmiri cuisine is known for its unique flavor which it
mainly derives from the ingredients used in cooking especially Fennel and
ginger powder. This dish takes a lot of time and effort to make. The quality
and taste of mutsch depends on the type of meat used. You should always use
lean meat with less or minimal fat. I never buy readymade mincemeat, instead I
purchase a whole small thigh (called as raan in Kashmiri) and then take out the
lean meat and mince it. Beauty of Kashmiri dishes is that we never use onion,
garlic or tomato in any of our recipes be it 
veg or non-veg. Stay tuned for more such authentic recipes.

Preparation time: 30mnt

Cooking time: 40mnt

Serves: 6

Ingredients:

First for freshly homemade garam masala:

Zeera/Cumin – 3tbs

Moti Elaichi – 2

Green Cardamom – 4

Tej patta – 2

Cloves / Laung - 3

For Mustch

Double minced boneless lamb leg(raan) – 600 gms

Kashmiri red chilli powder – 3tbs

Saunf or Fennel Powder – 2tbs

Sunth/Ginger Powder – ½tsp

Dalchini / Cinamon Powder – 2tbs

Freshly made garam masala – 2tbs

Hing – 2 pinch

Salt as per taste

Oil 3tbs of raw mustard
oil for mixing

For Gravy/Curry:

Hing – 1 pinch

Tej patta – 2

Moti
elaichi -1

Kashmiri
Red chilli powder – 2 ½ tbs

Saunf/Fennel
Powder -1 ½ tbs

Dalchini/Cinamom
powder – 1tsp

Freshly made garam masala
– 1tbs

Curd/Yoghurt – 1tbs

Salt as per taste

4 Tbs of mustard oil for
cooking

2 glasses of water

Method of preparation:

Making Fresh Garam Masala

1.Heat pan and roast the khadey masaley  for few seconds and then grind to fine powder.

To make Mutschgaand:

1.   
Put the minced meat in a large bowl (or thall/serving plate) and
add all the ingredients mentioned above.

2.   
It’s important to add enough oil while mixing spices and
keema mix because it keeps mutsch soft and juicy.

3.   
Mix well and let it marinate for about 20-30 mnt.(wash hands
before mixing)

4.   
After 30mnt, put a tablespoon of mustard oil on side of thali
in which mutsch is kept, rub a little on your hand with which you are going to
roll it, pinch off small portions and shape into small sausages using a gentle
squeeze and toss movement of your palm and fingers.

5.   
 Follow the same
process to make all mutschgand and place them on a thali or plate. Let it rest
again till we make the gravy.

To prepare the gravy:

1.   
Take a pan with heavy bottom and heat about 4tbs of oil.

2.   
Keeping the flame low (otherwise spices will burn), add bay
leaf and moti elaichi.

3.   
Add hing and Kashmiri red chilli powder.

4.   
As soon as you add red chilli, add I tbs of yoghurt. It
enhances colour of the chilli powder.(keep flame low)

5.   
Mix well then add 1 glass of water.

6.   
Add saunf powder, dalchini powder and salt as per taste.

7.   
Add two more glasses of water and wait till it starts
boiling.

8.   
Lower the flame and place the mutschgand in the pan slowly.
Cook for 2 minutes or till the are firm.

6.   
Shake the pan to move the meatballs around and ensure that
they are completely immersed in the gravy, don’t stir with a ladle or spoon
otherwise they will break.

7.   
Reduce the heat ,cover the pan and let it simmer for 25-30
minutes or till the gravy is reduced by third and meat is cooked properly.

8.   
Add freshly prepared garam masala, mix well and let it simmer
for a second more.

9.   
Mutsch is ready to serve with steamed rice.