Kashmiri Style Shami Mutsch Recipe - Minced Lamb Cutlets In Yogurt Gravy
A non-veg Kashmiri recipe with mutton - minced, kashmiri red chilli powder, fennel powder. Ready in 1h 20m, serves 4.
Curated bySana Bhat🇮🇳
Instructions
21 steps- 1
To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor
mutton - minced(500 grams)kashmiri red chilli powder(1/2 tablespoon)tablespoons kashmiri red chilli powder(2) - 2
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
kashmiri red chilli powder(1/2 tablespoon)fennel powder(1 teaspoon)dry ginger powder(1 teaspoon)garlic - minced(1 tablespoon)tablespoons corn flour(3)garam masala powder(1 tablespoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon)tablespoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)teaspoons fennel powder(2)dry ginger powder(1 teaspoon)garam masala powder(1/2 tablespoon)salt - to taste - 3
Add minced meat and keep aside for 2 hours to marinate
mutton - minced(500 grams)garlic - minced(1 tablespoon) - 4
After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate
- 5
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
- 6
Once the meat is marinated and shaped, prepare the gravy now
- 7
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
kashmiri red chilli powder(1/2 tablespoon)fennel powder(1 teaspoon)dry ginger powder(1 teaspoon)garam masala powder(1 tablespoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon)tablespoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)teaspoons fennel powder(2)dry ginger powder(1 teaspoon)garam masala powder(1/2 tablespoon)salt - to taste - 8
Also, beat the yogurt to make it runny and break yogurt lumps and keep ready
- 9
Heat oil in a wide bottomed kadai
- 10
Once the oil is hot, add bay leaves, dry red chilies and whole garam masala
garam masala powder(1 tablespoon)bay leaves (tej patta)(2)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 11
fry for a few seconds till fragrant
- 12
Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears
- 13
Add yogurt into the masala cooking in the kadai
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 14
Keep stirring till the masalas blend in the yogurt and the gravy is formed
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 15
(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
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 16
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
- 17
After about 10 minutes of cooking on medium-low flame, stir slowly occasionally
- 18
Cover and cook for another 45- 50 minutes or till the mutton is cooked
mutton - minced(500 grams) - 19
Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar
garam masala powder(1 tablespoon)salt - to tastegaram masala powder(1 tablespoon)black cardamom (badi elaichi)(1)garam masala powder(1/2 tablespoon)sugar(1 teaspoon)salt - to taste - 20
Stir it carefully well and switch off heat
- 21
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
kashmiri red chilli powder(1/2 tablespoon)salt - to tastetablespoons kashmiri red chilli powder(2)black cardamom (badi elaichi)(1)salt - to taste
Rate this recipe
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Kashmiri Style Shami Mutsch Recipe - Minced Lamb Cutlets In Yogurt Gravy
A non-veg Kashmiri recipe with mutton - minced, kashmiri red chilli powder, fennel powder. Ready in 1h 20m, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor
mutton - minced(500 grams)kashmiri red chilli powder(1/2 tablespoon)tablespoons kashmiri red chilli powder(2) - 2
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
kashmiri red chilli powder(1/2 tablespoon)fennel powder(1 teaspoon)dry ginger powder(1 teaspoon)garlic - minced(1 tablespoon)tablespoons corn flour(3)garam masala powder(1 tablespoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon)tablespoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)teaspoons fennel powder(2)dry ginger powder(1 teaspoon)garam masala powder(1/2 tablespoon)salt - to taste - 3
Add minced meat and keep aside for 2 hours to marinate
mutton - minced(500 grams)garlic - minced(1 tablespoon) - 4
After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate
- 5
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
- 6
Once the meat is marinated and shaped, prepare the gravy now
- 7
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
kashmiri red chilli powder(1/2 tablespoon)fennel powder(1 teaspoon)dry ginger powder(1 teaspoon)garam masala powder(1 tablespoon)salt - to tasteturmeric powder (haldi)(1 teaspoon)garam masala powder(1 tablespoon)tablespoons kashmiri red chilli powder(2)coriander powder (dhania)(1 tablespoon)teaspoons fennel powder(2)dry ginger powder(1 teaspoon)garam masala powder(1/2 tablespoon)salt - to taste - 8
Also, beat the yogurt to make it runny and break yogurt lumps and keep ready
- 9
Heat oil in a wide bottomed kadai
- 10
Once the oil is hot, add bay leaves, dry red chilies and whole garam masala
garam masala powder(1 tablespoon)bay leaves (tej patta)(2)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 11
fry for a few seconds till fragrant
- 12
Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears
- 13
Add yogurt into the masala cooking in the kadai
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 14
Keep stirring till the masalas blend in the yogurt and the gravy is formed
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 15
(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
garam masala powder(1 tablespoon)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 16
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
- 17
After about 10 minutes of cooking on medium-low flame, stir slowly occasionally
- 18
Cover and cook for another 45- 50 minutes or till the mutton is cooked
mutton - minced(500 grams) - 19
Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar
garam masala powder(1 tablespoon)salt - to tastegaram masala powder(1 tablespoon)black cardamom (badi elaichi)(1)garam masala powder(1/2 tablespoon)sugar(1 teaspoon)salt - to taste - 20
Stir it carefully well and switch off heat
- 21
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
kashmiri red chilli powder(1/2 tablespoon)salt - to tastetablespoons kashmiri red chilli powder(2)black cardamom (badi elaichi)(1)salt - to taste
Rate this recipe
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