KASHMIRI MUTSCH REVISITED ( Meatballs in a Spicy Gravy)

I have been eating mutsch since I was a child, breaking up the oblong meatballs with my hands and mashing them into soft, fluffy rice.( my mom makes the best!).

I have earlier posted the recipe of her mutsch which can be found here, (she makes it the way my father's family have always made it in Kashmir, having learned their ways as a young bride) however I recently came across another recipe of mutsch, probably a purer version at a kashmiri's blog- Anita of A Mad Tea Party, she lists them amongst the 5 things to eat before you die :), and rightly so!

Both me and mom were eager to give it a go, the results were very good, though I am probably more partial to my mom's recipe since I have grown up with it and the addition of yogurt gives the mutsch a delicious tang!

                              Mutsch   (recipe from here) 
         

• For the meatballs
  
• 500gms minced mutton
• 1 heaped T Kashmiri chilli powder
• 1 ½ heaped T saunf (fennel) powder
• 1 t sonth (dry ginger powder)
• 1 clove of garlic, minced
• 2 cloves
• 2 black cardamoms
• 1 t Kashmiri garam masala ( see note below)
• salt
• 3-5 T mustard oil
• For the gravy
• 2 cloves
• 2 black cardamoms
• 1 bayleaf (Indian ones are 3-4” long)
• 1 T mustard oil
• 1 T Kashmiri chilli powder
• 1 heaped T dhaniya(coriander) powder (optional)
• 1 heaped t sonth
• 2 heaped T saunf

To make  the meatballs
Place the ground mutton in a large mortar. Powder the cloves and the black cardamom (keep the outer husk aside) and add to the mince.

And the rest of the ingredients and pound well. Pinch off small portions, and shape into oblongs (I give it a gentle roll between the palms).  Let rest for 20-30 min.

                       I added 3 spoons of oil as stated in the original recipe to keep the mutsch soft

To prepare the gravy:
In a heavy flat bottomed pan heat some oil (1-2 T), when hot add the cloves and the bayleaf, dhaniya, saunf, and sonth powders, as you add the red chilli powder keep a cup of water at hand. Stir quickly to roast/fry the spices and then add water. Add another cup or cup and a half of water. Bring to a boil.

Grind the black cardamoms and add to the pan with the husk from the two used for the meatballs. Turn the heat to medium and carefully and gently lower the oblongs into the pan. Cover and let simmer for 30-40 minutes. The gravy will have reduced by a third and the meat will be done. Sprinkle a half teaspoon of Kashmiri garam masala and mix.Serve with warm steamed rice or paranthas.

If you don’t have Kashmiri garam masala: pound together one black cardamom, half inch piece of cinnamon, and 3 cloves, and use.

OTHER KASHMIRI DELICACIES ON THIS BLOG:

• Choaq Vagan (Hot and spicy kashmiri eggplant)
• Al Yakhni (Garlic flavoured bottlegourd) 
• Kashmiri Dhaniwal korma 
• Kong Firni (kashmiri saffron flavoured rice pudding)   
• a must read- Wazwan- The heart and soul of kashmiri Cuisine