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Mutsch made with minced meat is a traditional Kashmiri recipe. Chef Ajay Chopra shares the recipe for this Kashmiri meatball gravy. The meat is soft and tender, and the gravy is lip-smacking.
Mutsch
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-70-80 Min

Difficulty

- Medium

Preparation Time

- 10-15 Min

INGREDIENTS

  • 250 gm mutton
  • 50 gm mutton fat
  • Salt to taste
  • ½ tsp crushed black pepper
  • ½ tsp crushed green cardamom
  • ½ tsp cumin powder
  • 1 tsp red Chilli powder
  • 1 tsp fennel powder
  • 1 tbsp mustard oil
  • FOR Curry
  • 3 tbsp mustard Oil
  • Pinch of asafoetida
  • 2 tsp red chilli powder
  • ½ tsp clove powder
  • ¼ tsp cinnamon powder
  • ½ tsp crushed black cardamom
  • 1 cup curd
  • ½ cup of water
  • ½ tsp turmeric powder
  • 1 tsp dry ginger powder
  • 1 tsp fennel powder
  • Salt to taste
  • ½ tsp black pepper powder

HOW TO PREPARE MUTSCH

  1. 1

    Pound the meat using a wooden hammer until it becomes smooth.
  2. 2

    Add salt as per taste, black pepper powder, green cardamom powder, cumin powder, red chilli powder.
  3. 3

    Add fenne powder, mustard oil and mix it well.
  4. 4

    Pound the mixture once again to get rid off any chunks.
  5. 5

    Apply mustard oil on hands and make small patties.
  6. 6

    In a heated pan, add mustard oil and let it heat.
  7. 7

    Add asafoetida, red chilli powder, cinnamon powder and crushed black cardamom.
  8. 8

    Add curd, mix it well and let it cook.
  9. 9

    Add water, turmeric powder, dry ginger powder, fennel powder, salt as per taste, black pepper powder and green cardamom powder and let it cook.
  10. 10

    Add mutton pieces to the curry and cook for 10 - 15 minutes.
  11. 11

    Garnish with herbs and serve.
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