Mutsch

                                                Mutsch (ground meat)

Ingredients:

• 1 lb ground lamb or goat (You can also make Mutsch of ground chicken or turkey)
• 3 tsp of chili powder or paprika
• 3tsp dry ginger powder or shonth in kashmiri
• 3 tsp Fennel powder or badiyan in kashmiri
• 4 cloves or laung
• 4 big elaichi
• ½ cinnamon powder or 1stick
• Pinch of heeng powder
• 2 tbsp of oil
• Salt to taste.
• 1 tbs. Yogurt
• 2 cups of water

Method:

• Mix ground Meat with 1 tsp of shonth, badiyan, zeera, ground black elaichi, Chili powder or paprika and little salt.
• Mix well.
• Take a small ball of meat in hand and make thick finger shape of the meat balls
  and place in a plate.
• Take oil in pan.
• Add pinch of heeng on low flame.
• Add red chili powder or paprika and yogurt to oil.
• Sauté chili till you see no whiteness of yogurt.
• Add 2 cups of water, shonth, badiyan, zeera, heeng & chili powder and boil.
• Add salt to taste.
• Add meat balls to spicy water mixture in pan while water is boiling.
• Boil on a medium heat till all water is almost absorbed by Mutsch
• Turn off stove
• Let it cool and you will see oil on the sides.
• Sprinkle ground zeera and small eliachi powder and cover the pan. This gives exotic aroma to Mutsch.

       Mutsch is ready to serve with rice