Kashmiri Shami Mutsch: Spiced Lamb Cutlets in Creamy Yogurt Gravy

Kashmiri Style Shami Mutsch: Minced Lamb Cutlets in Yogurt Gravy

Embark on a culinary journey to the enchanting region of Kashmir with this exquisite recipe for Kashmiri Style Shami Mutsch—delightful minced lamb cutlets simmered in a rich and creamy yogurt gravy. This dish combines aromatic spices and tender meat, making it a perfect accompaniment to fragrant rice or soft parathas. Whether for a festive occasion or a comforting weeknight meal, these cutlets promise to impress your family and friends alike.

Ingredients

Nutritional Information (per serving, approximate)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 4

Instructions

1. Marinate the Meat: Begin by mincing the mutton, either using a traditional grinding stone (ammikallu) or a food processor. In a large mixing bowl, combine the minced mutton with Kashmiri red chilli powder, fennel powder, dry ginger powder, minced garlic, corn flour, and salt, along with 1 tablespoon of mustard oil. Use your hands to mix these ingredients thoroughly, ensuring the spices are evenly distributed throughout the meat. Cover the bowl and set it aside for 2 hours to allow the flavors to meld and intensify.

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2. Shape the Cutlets: After marinating, shape the seasoned meat into oblong cutlets, ensuring they are tightly packed. Place the cutlets on a plate and let them rest. This step is crucial, as it helps maintain their form during cooking, especially when simmered in the yogurt gravy.

3. Prepare the Gravy: In a small bowl, create a smooth paste using turmeric powder, Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder, and salt, adding a little warm water to achieve the desired consistency. In another bowl, beat the yogurt until it is smooth and runny, ensuring there are no lumps.

4. Cook the Spices: In a wide-bottomed kadai (wok), heat the remaining 1 tablespoon of mustard oil over medium heat. Once hot, add the bay leaves, dry red chillies, and a few whole spices like black cardamom. Sauté for a few seconds until fragrant, allowing the spices to release their essential oils.

5. Combine Ingredients: Pour the prepared spice paste into the kadai and sauté until the raw aroma dissipates. Gradually introduce the beaten yogurt into the mix, stirring continuously to blend the masalas with the yogurt until a uniform gravy forms. This gravy should be slightly thinner than traditional onion-tomato gravies.

6. Simmer the Cutlets: Carefully add about 2 cups of boiling water to the gravy and allow it to come to a rolling boil. Once boiling, gently place the shaped cutlets into the gravy. Cook them for approximately 10 minutes without stirring to allow them to firm up.

7. Final Cooking: After 10 minutes, reduce the heat to medium-low and stir the mixture gently, being careful not to break the cutlets. Cover the kadai and let it simmer for an additional 45-50 minutes until the mutton is tender and the flavors have melded beautifully.

8. Season and Serve: Once cooked, taste the gravy and adjust the salt if necessary. Add a sprinkle of garam masala, a crushed black cardamom, and a pinch of sugar to balance the flavors. Stir gently to combine, then turn off the heat.

Serve your Kashmiri Style Shami Mutsch hot, accompanied by steaming jeera rice or whole wheat lachha parathas, and pair it with a cooling boondi raita spiced with black salt for an authentic Kashmiri dining experience. Enjoy this hearty dish that brings the rich flavors of Kashmir to your table!