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

Step 1: To begin making Kashmiri Shami Mutsch Recipe, mince the mutton either with a grinding stone (ammikallu) or in a food processor

Step 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

Step 3: Add minced meat and keep aside for 2 hours to marinate

Step 4: After 2 hours shape meat mince into oblong cutlets by tightly packing them and arranging them on a plate

Step 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

Step 6: Once the meat is marinated and shaped, prepare the gravy now

Step 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

Step 8: Also, beat the yogurt to make it runny and break yogurt lumps and keep ready

Step 9: Heat oil in a wide bottomed kadai

Step 10: Once the oil is hot, add bay leaves, dry red chilies and whole garam masala

Step 11: fry for a few seconds till fragrant

Step 12: Once you get a nice smell from the tadka, add the spice paste to the kadai and saute till the raw smell disappears

Step 13: Add yogurt into the masala cooking in the kadai

Step 14: Keep stirring till the masalas blend in the yogurt and the gravy is formed

Step 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

Step 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

Step 17: After about 10 minutes of cooking on medium-low flame, stir slowly occasionally

Step 18: Cover and cook for another 45- 50 minutes or till the mutton is cooked

Step 19: Once when the gravy and meat is cooked, check for salt and add garam masala, black cardamom and 1 pinch of sugar

Step 20: Stir it carefully well and switch off heat

Step 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