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Mutsch (Ground Mutton):

Serving size:3-4 people

Ingredients:

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)

Method:

  • 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.