Mutsch (Ground Mutton):

Serving size:3-4 people


½ kg or 1 lb ground lamb or goat,

¼ haldi, or turmeric powder,

1 tsp of chili powder,

1tsp shonth,

1 tsp badiyan,

2 laung or cloves,

2 big elaichi, ½ cinnamon powder,

pinch of heeng,

2 tbsp of oil and salt to taste.

one cup of water

(You can also make Mutsch of ground chicken or turkey that is available in meat section at super markets)


  • Mix ground mutton with ½ tsp of shonth, badiyan, zeera, ground black elaichi, and little salt.
  • Mix well.
  • Take a small ball of meat in hand and make thick finger shape of the meat balls.
    And place in a plate.
  • Take oil in a pressure cooker or pan.
  • Add pinch of heeng on low flame.
  • Add red chili powder and yogurt to oil.
  • Saute' chilli till you see no whiteness of yogurt.
  • Add 1 cup of water, shonth, badiyan, zeera, heeng to chili paste and boil.
  • Add meat balls to spicy water mixture in pan while water is boiling.
  • Boil till all water is absorbed by Mutsch or pressure cook for 5 minutes.
  • Turn off stove and open when pressure has dropped.
  • Check for excess water if there is any.
  • Sprinkle ground zeera and small eliachi and cover the pan. This gives exotic aroma to Mutsch.