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Title:Kashmiri Mutsch Receipe |Meatballs in spicy gravy | Mutton Keema
Duration:10:03
Viewed:23,853
Published:19-08-2020
Source:Youtube

Kashmiri Mutsch Receipe |Meatballs in spicy gravy | Mutton Keema #kashmirimaschh #kashmirimutsch #mutschreceipe #muttonreceipe #authentickashmirifood #foodflavours #foodfromvalley #lovecooking #spicycurry #authentickashmirifood #MuttonKeema #Keema #Mutton #keemacurry kashmiri machh,kashmiri mutton keema,mutton kofta recipe,kashmiri keema recipe,mutton keema recipe,mutton keema,mutton keema curry,kashmiri keema kofta recipe,kashmiri mutton keema recipe,kashmiri mutton recipes,mutton meat ball in gravy,mutton keema balls,keema recipe,authentic kashmiri mutton keema,kashmiri mutton recipe,kashmiri keema curry,matar keema recipe kashmiri,kashmiri food recipe,kashmiri pandit yellow mutton recipe,kashmiri kofta recipe Kashmiri cuisine is known for its unique flavor which it mainly derives from the ingredients used in cooking especially Fennel and ginger powder. This dish takes a lot of time and effort to make. The quality and taste of mutsch depends on the type of meat used. You should always use lean meat with less or minimal fat. I never buy readymade mincemeat, instead I purchase a whole small thigh (called as raan in Kashmiri) and then take out the lean meat and mince it. Beauty of Kashmiri dishes is that we never use onion, garlic or tomato in any of our recipes be it veg or non-veg. Stay tuned for more such authentic recipes. Preparation time: 30mnt Cooking time: 40mnt Serves: 6 Ingredients: First for freshly homemade garam masala: Zeera/Cumin – 3tbs Moti Elaichi – 2 Green Cardamom – 4 Tej patta – 2 Cloves / Laung - 3 For Mustch Double minced boneless lamb leg(raan) – 600 gms Kashmiri red chilli powder – 3tbs Saunf or Fennel Powder – 2tbs Sunth/Ginger Powder – ½tsp Dalchini / Cinamon Powder – 2tbs Freshly made garam masala – 2tbs Hing – 2 pinch Salt as per taste Oil 3tbs of raw mustard oil for mixing For Gravy/Curry: Hing – 1 pinch Tej patta – 2 Moti elaichi -1 Kashmiri Red chilli powder – 2 ½ tbs Saunf/Fennel Powder -1 ½ tbs Dalchini/Cinamom powder – 1tsp Freshly made garam masala – 1tbs Curd/Yoghurt – 1tbs Salt as per taste 4 Tbs of mustard oil for cooking 2 glasses of water kashmiri machh,kashmiri mutton keema,mutton kofta recipe,kashmiri keema recipe,mutton keema recipe,mutton keema,mutton keema curry,kashmiri keema kofta recipe,kashmiri mutton keema recipe,kashmiri mutton recipes,mutton meat ball in gravy,mutton keema balls,keema recipe,authentic kashmiri mutton keema,kashmiri mutton recipe,kashmiri keema curry,matar keema recipe kashmiri,kashmiri food recipe,kashmiri pandit yellow mutton recipe,kashmiri kofta recipe Please check details at blog: https://rainakakitchen.blogspot.com/2020/08/kashmiri-mutsch-receipe-meatballs-in.html Follow us on Facebook : https://www.facebook.com/rainaskitchenet Twitter: https://twitter.com/rainakakitchen



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