Tschok Mutsch with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Meatballs (Mutsch)

   • In a large bowl, combine the mutton mince, finely chopped shallots, 1 tsp fennel powder, 1 tsp ginger powder, 0.5 tsp garam masala, 0.75 tsp salt, and 1 tbsp of mustard oil.
   • Using your hands, mix the ingredients gently until just combined. Avoid overworking the mixture to keep the meatballs tender.
   • Divide the mixture into 16-20 equal portions and roll them into smooth, compact balls, about 1.5 inches in diameter. Set them aside on a plate.
2. 2

   Create the Aromatic Base (Tael-Daag)

   • Heat the remaining 4 tbsp of mustard oil in a heavy-bottomed pot or handi over medium-high heat until it reaches its smoking point. Immediately turn off the heat and let it cool for a minute. This process removes the oil's pungency.
   • Turn the heat back to low. Add the hing, cinnamon stick, black and green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma.
   • In a small bowl, whisk the Kashmiri red chilli powder with 1/4 cup of water to form a smooth paste. This prevents the chili from burning.
   • Pour the chili paste into the pot and cook for 1-2 minutes, stirring constantly, until the oil begins to separate from the paste, indicating it's well-cooked.
3. 3

   Simmer the Meatballs

   • Add the remaining 1.5 tsp fennel powder, 1 tsp ginger powder, and 0.25 tsp turmeric powder to the pot. Stir for 30 seconds to cook the raw spices.
   • Pour in 4 cups of water, add the remaining 1 tsp of salt, and bring the gravy to a vigorous, rolling boil.
   • Gently slide the prepared meatballs into the boiling gravy one by one. CRITICAL: Do not stir for the first 5-7 minutes. This allows the meatballs to firm up and prevents them from breaking apart.
   • After 7 minutes, you can gently shake the pot. Reduce the heat to low, cover with a lid, and let it simmer for 30-35 minutes, or until the meatballs are fully cooked and tender.
4. 4

   Finish with Tamarind and Serve

   • Uncover the pot and gently stir in the tamarind pulp. The amount can be adjusted depending on how tangy you prefer the curry.
   • Allow the curry to simmer uncovered for another 5-7 minutes, letting the sour flavor meld with the spices and the gravy to slightly thicken.
   • Taste and adjust the salt if necessary. The final gravy should be thin, aromatic, and flavorful.
   • Serve Tschok Mutsch hot, traditionally accompanied by steamed white rice to soak up the delicious gravy.