Mutsch मचछ

 

Mutsch

Mutsch

Ingredients

  1. ½ kg or 1 lb ground lamb/goat
  2. • ¼ tsp.lider/haldi/turmeric powder
  3. • 1 ½ tsp.mertschwangan/red chili
  4. • 1 ½ tsp.shonth/ginger powder
  5. • 1 ½ tsp.badiyan/fennel powder
  6. • ½ tsp.dalchin/cinnamon powder or
  7. crushed 2 cinnamon sticks
  8. • 2 crushed laung/cloves
  9. • 3 crushed bud aal/big elaichi/black
  10. cardamom
  11. • 2 aal/choti/elaichi/green cardamom
  12. • Pinch of yeng/heeng/asafetida
  13. • 1 tbsp.plain yogurt
  14. • 2 tbsp.of vegetable cooking oil
  15. • 1 ½ tsp.zeur/zeera/cumin
  16. • Salt to taste
  17. • One-cup water

Instructions

  1. Place ground meat in a mixing bowl.
  2. • Add ½ tsp of shonth, badiyan crushed zeera, mertschwangan, 2 ground big elaichi,
  3. and little salt to mutsch in a bowl and mix well.
  4. • Wet your hand with water or oil to avoid meat from sticking.
  5. • Take small portion of meat, about 50 grams or 2 ounce, in hand and make thick
  6. finger shape roll called mutsch ga’and and place in a plate.
  7. • Heat oil in a pressure cooker or cooking pan.
  8. • Add a pinch of heeng and little zeera at low flame and sauté.
  9. • Add red chili powder, cinnamon, crushed roung and yogurt to oil.
  10. • Sauté' chili until you see no whiteness of yogurt.
  11. • Add 1 cup of water, haldi, shonth, badiyan, and big crushed elaichi and boil.
  12. • Add rolls/mutsch gaa’nda to spicy boiling water mixture in pan/pressure cooker.
  13. • Cover pan and cook approx. for 25 minutes or until mutsch absorbs all liquid. (In
  14. pressure-cooker, cook for 5 minutes, and simmer for another 5 minutes, turn off
  15. burner and open when pressure drops. Check for water consistency, you might need
  16. little more boiling.)
  17. • Sprinkle ground zeera and small eliachi and cover the pan.
  18. Note: A non-traditional variation of mutsch can be made with onion and tomato.

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