Mustsch is the part of Kashmiri cuisine's main course where lamb mince is marinated with dry marination and cooked in a spicy soup. The key here is to create the perfect blend of spices and mince. The initial steps of this recipe are more or less the same as the Kebabs. apart from the spices used and the shape. Talking about the shape, it is usually oval but you can go for round as well. My earliest memory of this recipe is from my grandmother. She used to add potato wedges and that would just give the entire recipe a phenomenal flavor. The potato wedges would taste like Dum Aalu and the lamb would just elevate the flavor.
The recipe I have listed below is for approximately 3 to 4 servings with a preparation time of around 5 to 7 minutes and a cooking time of approximately 30 to 40 minutes.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Lamb mince – 500 grams
Badi elaichi/black cardamom –2
Egg Yolk - 1
Ghee - 1 tbsp
Heeng/Asafoetida – 1 tsp
Mustard oil (smoked) – 2 tbsp
Laung/Cloves – 2
Zeera/Cumin – ¼ tsp
Tej Patta/Bay Leaf – 1
Kashmiri Lal Mirch/ Kashmiri red chili powder – 2 tbsp
Saunth/dry ginger powder – 1 ½ tsp
Saunf powder/fennel powder– 1 tsp (optional)
Salt – 1 ½ tsp
Vaer - 1 tsp
In a bowl add Lamb mince, seeds of 1 Badi Elaichi, ½ tsp Heeng, egg yolk (if you don't eat eggs you can replace it with 1 tbsp of ghee), ½ tsp Sonth powder, ½ tsp Saunf, and salt.
Mix all the ingredients well and roughly mix 1 tbsp of mustard oil. If you want to know how to knead the mince please check our post on Kebab. Refrigerate for 20-25 mins.
In a pot add the remaining Mustard oil, set the flame to medium, and wait for it to heat up. Add Heeng, Badi Elaichi, Zeera, Laung, and Tej Patta.
After the whole spices smoke up add Lal Mirch powder, Saunth powder, and Saunf powder. Mix well and add 200-250 ml of water.
Make oval meatballs of the mince as shown in the picture and set them aside till the soup starts to boil.
After the first boil, start adding the meatballs. Keep it on medium flame.
Before covering with lid add Vaer and salt. Let it boil for 25-30 mins and then turn off the stove.
Serve with hot rice.