Matschgand with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Meatballs

   • In a large bowl, combine the finely minced mutton, 3 tsp (1 tbsp) of fennel powder, 1 tsp of dry ginger powder, and 1 tsp of salt.
   • Using your hands, knead the mixture vigorously for 5-7 minutes. The goal is to break down the meat fibers and create a smooth, sticky, and paste-like dough. This is crucial for tender meatballs that hold their shape.
   • Moisten your palms with a little water and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, compact ball, about 1.5 inches in diameter. Set aside.
2. 2

   Temper the Spices (Tadka)

   • Heat the mustard oil in a heavy-bottomed pot or kadai over high heat until it reaches its smoking point. You'll see faint white smoke. Immediately turn off the heat and let it cool for about a minute. This process removes the oil's pungency.
   • Turn the heat back on to medium-low. Add the asafoetida, cloves, and crushed black cardamoms. Sauté for 30 seconds until they become fragrant.
   • In a small bowl, mix the Kashmiri red chilli powder, turmeric powder, the remaining 1.5 tsp of dry ginger powder, and the remaining 2 tsp of fennel powder with 1/4 cup of water to form a smooth paste.
   • Add this spice paste to the pot. Cook for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala.
3. 3

   Build the Gravy

   • Reduce the heat to its lowest setting. Slowly pour in the whisked curd while stirring constantly and vigorously. This prevents the curd from splitting.
   • Continue to cook and stir for 3-4 minutes until the curd is fully incorporated and the gravy thickens slightly.
   • Add 3 cups of water and the remaining 1.5 tsp of salt. Stir well and bring the gravy to a rolling boil over high heat.
4. 4

   Cook the Meatballs

   • Once the gravy is boiling rapidly, gently slide the prepared meatballs into the pot one by one. Ensure there is enough space between them.
   • CRITICAL: Do not stir the pot for the first 10 minutes. Let the meatballs cook undisturbed on high heat. This allows them to firm up and prevents them from breaking.
   • After 10 minutes, gently shake the pot or use a spoon to carefully move the meatballs. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 25-30 minutes.
   • The meatballs will be cooked through, and the gravy will have thickened, deepened in color, and a layer of red oil (tari) will float on top.
5. 5

   Rest and Serve

   • Turn off the heat and let the Matschgand rest, covered, for at least 10 minutes. This allows the flavors to meld and deepen.
   • Serve hot, ladling the meatballs and generous amounts of gravy over steamed white rice.