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)​​​

Popular Recipe Collections

Non - Veg Dishes
View Recipes >

Tea & Snacks
View Recipes >

Veg Dishes 
View Recipes >

Ingredients & Spices
View Recipes >