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Home-cooked Recipes

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MUTTON Masch

Kashmiri Masch (mutton meatballs) is a famous dish in the valley & is cooked especially during weddings & special occasions. A non vegetarian meal is incomplete without Masch on the table. Kashmiri Pandits put a lot of emphasis on the shape of the meat & the color of the gravy. This delicacy is a treat to the eyes & to the taste buds. These Lamb meatballs are not round in shape but are actually oblong (oval but long) giving the dish a different look all together. The recipe involves a two-step cooking process, as I recommend marinating the meat for at least an hour before the actual cooking. It sounds a bit tedious, but it is worth the effort made. This red gravy with lamb meatballs is rich, spicy & a sure shot hit for your next family dinner.
Recipe
For the marinate:
  • In a large bowl, pour Curd (Dahi)​ : 2 tablespoons
  • Add Oil : 2 tablespoons
  • Sprinkle Garam masala : ½ teaspoon, Salt (Namak) : 1 teaspoon, Kashmiri Red Chili Powder (Laal Mirch): 1 ½ teaspoon, Black cardamom (Badi Elaichi) : 8/10 pods, Cardamom powder (Elaichi powder) : ½ teaspoon
  • Add the minced mutton meat : ½ kg
  • Mix everything together
  • Keep the marinated meat in the fridge for at least an hour

Cook
  • After an hour, take out the marinated meat 
  • Oil your hands & make around 12-14 oblong shapes of the marinated minced meat
  • Pour Oil in a pressure cooker : 2 serving spoon
  • In low flame sautéthe spices: 
    Asafoetida (Heeng) : ½ teaspoon, Cumin (Zeera) : 1/2 teaspoon, Clove (Laung) : 2, Bay Leaves (Tej Patta) : 2 leaves
  • Crush a Black cardamom (Badi Elaichi) : 1 & Small Cardamom (Elaichi) : 2 & fry it with the spices
  • Add Kashmiri Red Chili Powder (Laal Mirch) to the mixture: 2 teaspoon, 
  • Add Salt(Namak): 1 teaspoon 
  • To enhance the color of the gravy, sprinkle some Sugar (Cheeni) : ½ teaspoon 
  • Pour beaten Curd (Dahi)​ into the spice mixture:
    1 ½ tablespoon 
  • Mix everything well till the spices release their oil 
  • Pour water in the cooker : 2 glasses
  • Sprinkle Fennel powder (Saunf): 2 teaspoon, Ginger powder (Adrakh) : ½ teaspoon & Garam Masala: ½ teaspoon
  • Mix everything together & let the water boil with the spices
  • Now slowly add the oblong shaped meat balls in the pressure cooker 
  • In low flame cook for 10 minutes (put the lid on but without the weight)
  • Check the water level, add half a glass if need be 
  • Add the weight & cook on high flame for three-four whistles
  • After the whistles, reduce the flame to low & cook it for another 15 minutes
  • After 15 minutes, switch off the gas & let the steam release automatically
  • In case the water is too thin or too much, boil the gravy (without the lid) for another 5-10 minutes to get the desired consistency of the gravy
  • Open the lid & garnish it with Cardamom powder (Elaichi powder)​ & Garam masala
Ingredients
  • Minced Mutton : ½ kg 
  • Oil
  • Water
  • Kashmiri Red Chilli Powder (Laal Mirch)
  • Ginger powder (Adrakh)
  • Fennel powder (Saunf)
  • Cardamom powder (Elaichi powder)
  • Asafoetida (Heeng) 
  • Cumin (Zeera) 
  • Clove (Laung) 
  • Black cardamom (Badi Elaichi) 
  • Small cardamom (Elaichi) 
  • Garam masala
  • Bay Leaves (Tej Patta) 
  • Sugar (Cheeni)
  • Salt (Namak)
  • Curd (Dahi)​​​

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