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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
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