KASHMIRI MUTSCH (KOFTAS/MEATBALLS IN A SPICY RED GRAVY)

My mom called up today at work to say she had made kasmiri "mutsch", my mouth started watering at the very thought and on my way back I bought half a kilo of mincemeat, that's the effect these have over you, they are absolutely the bestest you have ever had, one of those dishes that speak for themselves and all the flavors literally shine through...

She learnt this recipe from a renowned waza in the kitchens of Kashmir about 20 years back.I could regale you with a story about Kashmiri food, but I feel at a loss of words and for once let the pictures do the talking.

• To make these you require-Mincemeat (mutton)-1/2 kg (PLEASE BE CAREFUL about the quality of mince used, should be from hind leg (raan) and please ask the butcher to put it through the mincing machine thrice, THIS REALLY EFFECTS THE END RESULT)
• Thick curd-1/2 cup
• Kashmiri Garam masala-1 tsp(Grind together-Black cardamom(moti elaichi)-1,green cardamom(choti elaichi)-2,dry ginger(sonth)-1 small piece,cinnamon(dalchini)-1 small piece,Aniseed (saunf) -1/4 tsp)
• Kashmiri red chilli powder-1/2 tsp
• Cornflour-2-3 tbsp
• Mustard oil-1/2 cup
• Salt and black pepper to taste

Using a mortar and pestle, grind the mince breaking down the fibres and turning it into a smoother mince like in the pic below(takes about 15-20 mins)-



Add half of the garam masala, salt and the cornflour and mix well, heat oil in a large kadhai and let smoke so that the mustard oil is not bitter, turn off heat and let oil cool down a little(although the authentic recipe always calls for mustard oil, if you dislike it , pure desi ghee can be used) shape mince into small oblongs whilst wetting the palms of your hands and drop into the oil, after the last one has been shaped,stir carefully so that they are evenly cooked , now add about 1 cup water carefully with the heat lowered, now the cooking that is going on here is half frying and boiling at the same time, let cook for at least 10 minutes.Now add the kashmiri red chilli powder, the rest of the masala and then start adding the curd, little at a time(about 1 tbsp), till it is used up.Cover and cook for another 15 minutes.Traditionally these are served hot over a bed of freshly boiled rice.

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