By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
Also try: Indian Food Recipes: Kashmiri Chokh Vangun
Matschgand
Matschgand is an absolute delight for non-vegetarian lovers and a popular dish from Kashmir. It is a cylindrical-shaped minced meatball dish that is cooked in thick red gravy with a blast of flavours. It is usually served in a spicy gravy but some love them just as kebabs.
Ingredients
(Serves to 4 to 5 people)
Minced mutton: 1 kg
Curd: 2 tsp
Ginger powder: ½ tsp
Fennel powder: 2 tsp
Cumin: 1 tsp
Black cardamom: 2
Hing: ½ tsp
Bay leaf: 2
Garam masala powder : 1 tsp
Desi ghee: 1 tsp
Mustard oil: 3 tsp
Salt to taste
Step 1
Place the mutton mince in a large mixing bowl. To this add half of the ginger powder, fennel powder, crushed cumin, crushed black cardamom, red chilli powder and salt.
Step 2
Mix the masala with the minced meat. Wet your hand and apply oil. Take a small portion of it and make a cylindrical shaped roll. Repeat it with the remaining keema and place it on a plate.
Step 3
Heat oil in a pan. Add cumin seed, bay leaf and hing and saute for a few seconds and reduce the heat.
Step 4
In a small bowl mix together curd, chilli powder and crushed cardamom. Add this to the oil.
Step 5
Stir until water from the curd evaporates. Then add about two cups of water along with turmeric powder, ginger powder, fennel powder, garam masala powder and salt.
Step 6
Increase the flame and let it come to a boil. Gently place the mutton balls and once they start boiling, reduce the heat and cover and cook on medium flame for about 15 to 20 minutes until the kofta is firm and cooked and the gravy
reaches the desired consistency.
Step 7
Garnish with coriander leaves and ghee. Serve it hot with plain steamed rice.
