Mutton kheema / Ground mutton

Mutsch (Ground Mutton):

Serving size:3-4 people

Ingredients:

½ kg or 1 lb ground lamb or goat,

¼ haldi, or turmeric powder,

1 tsp of chili powder,

1tsp shonth/ dry ginger powder,

1 tsp badiyan/ funnel powder,

2 laung or cloves,

2 big elaichi, ½ cinnamon powder,

pinch of heeng,

2 tbsp of oil and salt to taste.

one cup of water

(You can also make Mutsch of ground chicken or turkey that is available in meat section at super markets)

Method:

Mix ground mutton with ½ tsp of shonth, badiyan, zeera, ground black elaichi, 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 a pressure cooker or pan.
Add pinch of heeng on low flame.
Add red chili powder and yogurt to oil.
Saute' chilli till you see no whiteness of yogurt.
Add 1 cup of water, shonth, badiyan, zeera, heeng to chili paste and boil.
Add meat balls to spicy water mixture in pan while water is boiling.
Boil till all water is absorbed by Mutsch or pressure cook for 5 minutes.
Turn off stove and open when pressure has dropped.
Check for excess water if there is any.
Sprinkle ground zeera and small eliachi and cover the pan. This gives exotic aroma to Mutsch.

Indian & kashmiri cooking recipe :

Aal yakni ( Green Squash Curry)

Serving size: 3-4 people

Ingredients:

• ½ kg or 1 lb. of aal /Green Squash)(available at Chinese store U.S.A)
•1tsp. of zeera/cumin seed/zeur;
•½ tsp. of badiyan/fennel powder,
•1 tsp. of shonth/ginger powder;
½ tsp. of zeera powder;
•½ cinnamon/dalchini;
•2 cloves/loung/roung;
•4 green elaichi/cardamom;
•1 big elaichi/cardamom;
•2 bay leaves/tej pata;
•2 tbsp. of oil and for frying too;

Salt to taste;
•1-1/2 cup of beaten yogurt and half cup of beaten sour cream.(optinal)(Available in all supermarkets in milk section).

Method:

•Cut green squash into 2-1/2 inch long round pieces.
•Deep fry squash till golden brown.
•Beat yogurt, sour cream, shonth, •badiyan, dalchini, zeera powder, •together in deep bowl.
•Take oil in a pan.
•Add mixture of yogurt to oil and sauté at a low heat.
•Boil the whole mixture and add to fried squash into it. Let it cook 10-15 minutes at high flame or till the squash becomes tender .
•Crush green elaichi and zeera, and sprinkle the powder over aal yakheni
•Cover the pan with lid to retain exotic aroma.
•Serve with white boiled rice.