Ground lamb - मचछ



  • 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
  • Cardamom
  • 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


  1. Place ground meat in a mixing bowl.
  2. Add ½ tsp of shonth, badiyan crushed zeera, mertschwangan, 2 ground big elaichi, and little salt to mutsch in a bowl and mix well.
  3. Wet your hand with water or oil to avoid meat from sticking.
  4. 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.
  5. Heat oil in a pressure cooker or cooking pan.
  6. Add a pinch of heeng and little zeera at low flame and sauté.
  7. Add red chili powder, cinnamon, crushed roung and yogurt to oil.
  8. Sauté chili until you see no whiteness of yogurt.
  9. Add 1 cup of water, haldi, shonth, badiyan, and big crushed elaichi and boil.
  10. Add rolls/mutsch gaa’nda to spicy boiling water mixture in pan/pressure cooker.
  11. 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.)
  12. Sprinkle ground zeera and small eliachi and cover the pan.
  13. Note: A non-traditional variation of mutsch can be made with onion and tomato.

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