Tuesday, March 1, 2011

Masch (Kashmiri keema)

'Masch' is a Kashmiri preparation that is made out of minced meat.

Minced Mutton - 1/2 kg
Red chilli powder - 3tsp (preferably kashmiri mirch)
Fennel (saunf) powder - 4tsp
Ginger (sund/shonth) powder -1tsp
Black pepper powder - 1/2 tsp
Clove (laung) - 4-5
Black Cardamom - 3-4  (seeds)
Bay leaves (Tej patta) - 2-3
Cinnamon -1/2 tsp
Curd - 1 tbsp (beaten)
Gram masala - 1tbsp
Roasted Cumin (jeera) powder - 1tsp
Asafoetida (hing)  - 1 pinch
Khas Khas - 3 tsp
Salt - to taste
Mustard Oil - 3 tbsp

Procedure :
  • Mix and knead all the ingredients (minced mutton, oil, ginger powder, red chilli powder, asafoetida, fennel powder, khas khas, black cardamom seeds, curd and salt). 
  • After kneading and forming something like a dough, divide it into to 20-30 portions, each about the size of a small ball.  
  • Remember to oil your hands (palms) before working each ball into a 3" long cylindrical piece which is ovoid at the ends. Oiling helps in making the 'masch' smooth and compact.
  • Heat oil in a wide frying pan. 
  • Add black pepper, asafoetida, cloves, black cardamom, bay leaves and cinnamon. Stir on low flame and while stirring, add chilli powder and a quarter cup of water. Keep stirring till oil acquires a reddish brown colour and begins to separate. 
  • Add half a litre of water, ginger powder, fennel powder and salt. Stir well. 
  • Now place 'masch', one by one, gently in the vessel carefully not breaking the 'maschs'. 
  • Let it boil for 15-20 minutes, till most of the water disappears and the gravy becomes thick and oil begins to separate. 
  • Add garam masala and mix it. 
  • Serve hot with rice or chappati.

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