Matschgand ( minced meat balls ) is an authentic non veg dish of Jammu & Kashmir. As this state is known for incredibly delicuous food, matschgand is one of the popular recipe of Kashmiri delicacies. Indeed a dish for the meat eaters,that you will ask more and more.
We know Kashmir as a heaven and famous for mouth watering dishes. Actually matschgand is a dish of minced meat cooked in spicy red gravy, kashmiri chillies add fiery to any dull dish. So, here in this dish, colour also plays an important role along with its taste and aroma. This is my version of cooking matschgand, but in authentic recipe, the locals never use onion and curd. If you want to cook authentic one, then remove these two ingredients. Try out this kashmiri delicacy !!
INGREDIENTS:
1 kg mutton, minced
2 onions, paste
2 tablespoons curd
1 tablepoon fennel powder
2 teaspoons ginger powder/ ginger, chopped
1 teaspoon cumin powder
4 Cardamon pods, 4 cloves, 1 inch cinnamon stick
2 teaspoons garam masala powder
2 teaspoon red chili powder
1 teaspoon asafoetida ( hing )
Salt to taste
2 tablespoons Ghee ( clarified butter )
1 tablespoon mustard oil
METHOD :
In a large bowl, put minced mutton, 1 teaspoon red chili powder, salt, 1 tablespoon mustard oil, 1 teaspoon garam masala powder, 1 teaspoon ginger powder/ chopped ginger. Mix well and make balls out of this mixture.
In a skillet, over high heat pour 1 tablespoon ghee ( clarified butter ), add cardamon, cloves and cinnamon stick and wait for few seconds. Now pour onion paste, red chili powder, salt, asafoetida, fennel powder, ginger powder and fry for few minutes in low heat, stir continuously. Now add curd into it and stir well. Add two glass of water and let it boil.
When gravy started boiling, add meat balls into it, cover it and cook in simmer. Cook till gravy becomes thicken.
Remove from heat and pour 1 tablespoon ghee on top of it and serve hot.
Enjoy with rice, pulao or butter nan !!
We know Kashmir as a heaven and famous for mouth watering dishes. Actually matschgand is a dish of minced meat cooked in spicy red gravy, kashmiri chillies add fiery to any dull dish. So, here in this dish, colour also plays an important role along with its taste and aroma. This is my version of cooking matschgand, but in authentic recipe, the locals never use onion and curd. If you want to cook authentic one, then remove these two ingredients. Try out this kashmiri delicacy !!
INGREDIENTS:
1 kg mutton, minced
2 onions, paste
2 tablespoons curd
1 tablepoon fennel powder
2 teaspoons ginger powder/ ginger, chopped
1 teaspoon cumin powder
4 Cardamon pods, 4 cloves, 1 inch cinnamon stick
2 teaspoons garam masala powder
2 teaspoon red chili powder
1 teaspoon asafoetida ( hing )
Salt to taste
2 tablespoons Ghee ( clarified butter )
1 tablespoon mustard oil
METHOD :
In a large bowl, put minced mutton, 1 teaspoon red chili powder, salt, 1 tablespoon mustard oil, 1 teaspoon garam masala powder, 1 teaspoon ginger powder/ chopped ginger. Mix well and make balls out of this mixture.
In a skillet, over high heat pour 1 tablespoon ghee ( clarified butter ), add cardamon, cloves and cinnamon stick and wait for few seconds. Now pour onion paste, red chili powder, salt, asafoetida, fennel powder, ginger powder and fry for few minutes in low heat, stir continuously. Now add curd into it and stir well. Add two glass of water and let it boil.
When gravy started boiling, add meat balls into it, cover it and cook in simmer. Cook till gravy becomes thicken.
Remove from heat and pour 1 tablespoon ghee on top of it and serve hot.
Enjoy with rice, pulao or butter nan !!