Kashmiri Style Shami Mutsch Recipe – Minced Lamb Cutlets In Yogurt Gravy

Kashmiri Shami Mutsch Recipe is the Minced Lamb Cutlets In Yogurt. Fennel seeds and ginger powder is used as main flavouring agents for the Mutsch. Kashmiri cuisine also uses mustard oil commonly in many recipes. In this recipe, mustard oil is used while marinating the lamb and also while cooking the kebabs but you can use ghee instead, as well. Mince the meat either in a mixer or ammikallu/grinding stone. Shaping the minced meat is very important in this recipe and can be mastered with skill. Once the gravy is prepared, the kebab’s or Mutsch is directly gets cooked in the gravy for about an hour.  Mutton, Kashmiri Red Chilli Powder, Fennel Powder, Dry ginger powder, Garlic, Corn flour, Garam masala powder, Mustard oil, Salt, Mustard oil, Bay leaves (tej patta), Dry Red Chillies, Turmeric powder (Haldi), Garam masala powder, Curd (Dahi / Yogurt), Kashmiri Red Chilli Powder, Coriander Powder (Dhania), Fennel Powder, Dry ginger powder, Black cardamom (Badi Elaichi), Garam masala powder, Sugar, Salt   To Marinate Mutsch 500 grams Mutton , minced 1/2 tablespoon Kashmiri Red Chilli Powder 1 teaspoon Fennel Powder 1 teaspoon Dry ginger powder 1 tablespoon Garlic , minced 3 tablespoons Corn flour 1 tablespoon Garam masala powder 1 tablespoon Mustard oil Salt , to taste For yogurt gravy 1 tablespoon Mustard oil 2 Bay leaves (tej patta) 2 Dry Red Chillies 1 teaspoon Turmeric powder (Haldi) 1 tablespoon Garam masala powder 1 cup Curd (Dahi / Yogurt) 2 tablespoons Kashmiri Red Chilli Powder 1 tablespoon Coriander Powder (Dhania) 2 teaspoons Fennel Powder 1 teaspoon Dry ginger powder 1 Black cardamom (Badi Elaichi) 1/2 tablespoon Garam masala powder 1 teaspoon Sugar Salt , to taste     20   60     To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor.In a large mixing bowl, add all ingredients for marination-chilli powder, fennel powder, ginger powder, garlic, corn flour and salt with a tablespoon oil and using your hands mix it properly. Add minced meat and keep aside for 2 hours to marinate.After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate. This step is important since the kebab or matsch has to get cooked in yogurt gravy directly after marination and the kebabs need to be firm.Once the meat is marinated and shaped, prepare the gravy now. To make the gravy, firstly, In a small bowl, add turmeric powder, red chilli powder, fennel powder, ginger powder, coriander powder, salt and add warm water to make a smooth paste.Also, beat the yogurt to make it runny and break yogurt lumps and keep ready.Heat oil in a wide bottomed kadai. Once the oil is hot, add bay leaves, dry red chilies and whole garam masala. fry for a few seconds till fragrant.Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears.Add yogurt into the masala cooking in the kadai.Keep stirring till the masalas blend in the yogurt and the gravy is formed. (This gravy will be thinner when compared to ground masala gravy with onions and tomatoes)Add about 2 cups of boiling water and let it boil. After it comes to the boiling point, add shaped cutlets very carefully, and let it cook for about 10 minutes without disturbing, so that the kebabs get firm.After about 10 minutes of cooking on medium-low flame, stir slowly occasionally. Cover and cook for another 45- 50 minutes or till the mutton is cooked.Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar. Stir it carefully well and switch off heat.Serve Kashmiri Shami Mutsch Recipe with steamed rice or Jeera Rice (Pulao) Recipe and Whole Wheat Lachha Paratha Recipe along with Boondi Raita Recipe Spiced With Black Salt.