- ½ kg or 1 lb ground lamb/goat
- • ¼ tsp.lider/haldi/turmeric powder
- • 1 ½ tsp.mertschwangan/red chili
- • 1 ½ tsp.shonth/ginger powder
- • 1 ½ tsp.badiyan/fennel powder
- • ½ tsp.dalchin/cinnamon powder or
- crushed 2 cinnamon sticks
- • 2 crushed laung/cloves
- • 3 crushed bud aal/big elaichi/black
- • 2 aal/choti/elaichi/green cardamom
- • Pinch of yeng/heeng/asafetida
- • 1 tbsp.plain yogurt
- • 2 tbsp.of vegetable cooking oil
- • 1 ½ tsp.zeur/zeera/cumin
- • Salt to taste
- • One-cup water
- Place ground meat in a mixing bowl.
- • Add ½ tsp of shonth, badiyan crushed zeera, mertschwangan, 2 ground big elaichi,
- and little salt to mutsch in a bowl and mix well.
- • Wet your hand with water or oil to avoid meat from sticking.
- • Take small portion of meat, about 50 grams or 2 ounce, in hand and make thick
- finger shape roll called mutsch ga’and and place in a plate.
- • Heat oil in a pressure cooker or cooking pan.
- • Add a pinch of heeng and little zeera at low flame and sauté.
- • Add red chili powder, cinnamon, crushed roung and yogurt to oil.
- • Sauté' chili until you see no whiteness of yogurt.
- • Add 1 cup of water, haldi, shonth, badiyan, and big crushed elaichi and boil.
- • Add rolls/mutsch gaa’nda to spicy boiling water mixture in pan/pressure cooker.
- • Cover pan and cook approx. for 25 minutes or until mutsch absorbs all liquid. (In
- pressure-cooker, cook for 5 minutes, and simmer for another 5 minutes, turn off
- burner and open when pressure drops. Check for water consistency, you might need
- little more boiling.)
- • Sprinkle ground zeera and small eliachi and cover the pan.
- Note: A non-traditional variation of mutsch can be made with onion and tomato.