Matschgand
Spiced, oval-shaped pounded mutton meatballs fried and finished in a rich red gravy, a lesser-known cousin of rista and gushtaba served at wazwan feasts.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Wooden mallet or grinder
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 28 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 380 kcal
Instructions
- 1
Pound the mutton and fat together until smooth and sticky.
- 2
Wet your hands and shape the mixture into small oval patties.
- 3
Heat a little mustard oil in a pan. Fry the patties lightly until browned and firm, then set aside.
- 4
Heat the remaining mustard oil in a pot. Sizzle the asafoetida and cardamom in the hot oil.
- 5
Mix the Kashmiri chilli powder with a little water and stir it in quickly.
- 6
Add fennel powder, dry ginger powder, salt and enough water for gravy. Bring to a gentle simmer.
- 7
Slide the fried patties in gently. Simmer for 15-20 minutes, spooning gravy over them.
- 8
Serve hot with rice.
Chef's tips
Fry the patties first so they keep their shape. Simmer gently to prevent them from breaking apart.
Ingredient substitutions
- hand-pounded mutton → finely minced mutton processed to a smooth paste
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame.
Common mistakes to avoid
- •Skipping the frying step, which makes the patties break apart in the gravy.
Serving suggestions
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