"Kashmiri Methimaaz Recipe..."

Ingredients:

Damin (lamb stomach) -1kg

Mocha (lamb intestine) -1kg

Turmeric - 2 tsp

Red chilli powder - 2 tsp

Ginger powder - 1 tsp

Fennel powder - 1 tsp

Cumin seeds - 1 tsp

Garlic - 10-15 cloves or 4 tsp garlic paste

Fried onion paste - 4 tsp

Salt to taste

Black cardamom - 2

Green cardamom - 8

Cloves - 8

Cinnamon stick - 2 medium

Dried methi leaves (fenugreek) -3 tsp

Oil - 8 tsp

Red food color (optional) - few drops

Method:

1. Wash the lamb stomach and lamb intestine properly in cold water. Take a pan filled with water and boil this water. Turn off the flame.

2. Cut the intestines and stomach in medium sized pieces and put two pieces in warm water at a time for 2 minutes, cover with lid and take out these pieces and remove/ scratch the outer layer with the help of knife. (Do not boil these pieces in water)

3. These pieces should be clean now and wash them under running water. Now take some water again in the pan,add a little bit of turmeric in it and add some garlic cloves/ paste too and boil these intestines and stomach pieces in water. Discard this water, Repeat this process two times.

4. Now these pieces should be clean. Take a chopping board and chop these medium sized pieces into small pieces.

5. Take 3 cups water in a cooker and add all spices and salt except cumin seeds and the remaining garlic cloves/ paste and the small pieces of lamb intestines and stomach in it. Bring it to boil. Cover the lid and pressure cook on medium flame for 20 minutes.

6. Open the lid, add  fried onion paste, dried methi leaves, oil and food color (optional) into this mixture. Simmer until the gravy is absorbed and oil leaves the sides of the pan. Now add cumin seeds.

7. Methimaaz is ready to be served with hot rice.

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Kashmiri Gushtaba Recipe...

Ingredients
•    Very finely minced lamb mutton (800gms boneless and 200gms meat fat).
•    Oil     to deep fry
•    Onions,sliced     2 medium
•    Green cardamom powder     1 teaspoon
•    Salt     to taste
•    Mutton stock     4 cups
•    Yogurt     5 cups
•    Cloves     6-8
•    Black cardamoms     2
•    Green cardamoms     6
•    Fennel seed (saunf) powder     3 teaspoons
•    Dry ginger powder (soonth)     3 teaspoons
•    Garlic paste     1 1/2 tablespoons
•    Pure ghee     4 tablespoons
•    Dry mint leaves     1/4 teaspoon

Method:

Heat sufficient oil in a kadai and deep fry the onions till brown.

Cool and grind into a fine paste.

Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again. Add ice cubes so that the meat does not get heated while mincing.

Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands. This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round shaped.

Cook the gushtabas for ten to fifteen minutes in the mutton stock.

In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain. Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour.

Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture.

Add brown onion paste and garlic paste diluted in a little stock.

Add ghee and continue to cook.

Drain the gushtabas from the stock and add to the gravy.

Do not throw away the remaining stock. You can add it to the gravy or use it for some other dish.

Simmer for a while and then add crushed dried mint leaves.

 





  

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Gushtaba Recipe...

Ingredients:
500 gm mutton-boneless 
150 gm fat
1 Tbsp ghee

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