Kashmiri Matschgand Recipe for your own kitchen. It is one of those rare dishes that are very famous in the Valleys of Kashmir. The origins of Matschgand lies in Kashmir. Minced meat of goat or sheep use to make Matschgand. World over there are dishes that are made out of meatballs. But very few know that this Dish is our answer to MeatBall dishes served the world over. In India, minced meat is always made in a thick gravy form or used to make different types of Kebabs.
Things that you need for this great dish
- Finely minced mutton – 1kg
- Mustard oil – 3 ladle.
- Salt to taste
- Mirch powder (red pepper powder) – 2 tablespoons
- Saunf powder (fennel powder) – 2 tablespoons.
- Saunth powder (ginger powder) – ½ tablespoon.
- Garam masala (condiments) – 1 teaspoon.
- Black cardamom seeds – 2 tablespoons.
- Zeera (cumin) – 1 tablespoon.
- Hing (asafetida) – ½ teaspoon.
- Tej patte (bay leaves) – 2.
- Desi ghee (pure ghee) – 1 tablespoon.
- Coriander or mint to garnish.
Process to prepare Kashmiri Matschgand Recipe
In a bowl put minced mutton and add salt, Mirch powder, saunf powder, a pinch of saunth powder, one ladle mustard oil, and two spoons of black cardamom seeds. Mix all these nicely. Make mutton balls like the size of a medium lemon. Heat a pan and add two ladles of oil. To this add jeera, hing, and half crushed lung and stir. Now, it’s time to add Kashmiri Mirch, put about 50ml water, and stir continuously to avoid the burning of Mirchi. Heat it till water dries up.
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Now add half glass of water, saunth, saunf, bay leaves, salt, and boil it. Gently put all the mutton balls one by one into the pan and cook on low flame for 10 minutes. Now, add garam masala and ghee. Mix gently and cook for another one minute. Now your Matschgand ready to served.
