Matschgand
Matschgand, from above
Non vegKashmir

Matschgand

Long mutton koftas in a fiery red gravy, no onion or garlic. Kashmiri Pandit wedding star.

75 minTime
25 gProtein each
hotSpice
The Pandit meatball1 chapter · 1 min read

Make it your way

Grandma's wayMustard oil, Kashmiri chilli, fennel and dry ginger.
The original
395kcalsame
25 gproteinsame
2 gfibresame
75minutessame

Matschgand as Kashmiri Pandit homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)500 g, finely minced with some fat
Mustard oil4 tbsp
Kashmiri chilli powder1½ tbsp
Dry ginger powder (ground ginger)1 tsp
Fennel seeds2 tsp, powdered
Asafoetidaa pinch
Whole spices2 black cardamom, 4 cloves, cinnamon
Curd (plain yogurt, natural yoghurt)½ cup
Water1⅔ cups
Saltto taste

Method

5 steps
  1. 1Pound or knead the mince with half the chilli, fennel, dry ginger, asafoetida, salt and a little oil until sticky.
  2. 2Shape into long, finger thick koftas.
  3. 3Heat mustard oil to smoking, cool slightly, add whole spices and the rest of the chilli mixed with water.
  4. 4Add whisked curd, then water and remaining fennel and dry ginger; boil.
  5. 5Slide in koftas and simmer covered, turning gently, until cooked through and the oil floats.
Serve it like this

Serve in a bowl with steamed rice and a side of haak or dum aloo.

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Make it a meal

What goes with Matschgand: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Kashmiri pulao45 min
With a main Kashmiri dum aloo50 min
On the side Kashmiri haak25 min
On the side Doon chetin10 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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