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A classic Kashmiri delicacy featuring succulent mutton meatballs simmered in a tangy, aromatic gravy. The unique sourness from tamarind and the warmth of fennel and ginger powder make this dish truly unforgettable.
For 4 servings
Prepare the Meatballs (Mutsch)
Create the Aromatic Base (Tael-Daag)
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A classic Kashmiri delicacy featuring succulent mutton meatballs simmered in a tangy, aromatic gravy. The unique sourness from tamarind and the warmth of fennel and ginger powder make this dish truly unforgettable.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 572.57 calories per serving with 32.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Meatballs
Finish with Tamarind and Serve
You can make this dish with chicken or lamb mince. Adjust the cooking time accordingly; chicken will cook faster than mutton.
For a variation, you can add turnips (gogji) or lotus stem (nadru) to the gravy along with the meatballs. They will absorb the tangy flavors beautifully.
If you prefer less heat, reduce the amount of Kashmiri red chilli powder. The color will be less intense, but the flavor will still be delicious.
Mutton is an excellent source of high-quality protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
The use of fennel powder (saunf) and ginger powder (sonth) is a key feature of Kashmiri cooking. These spices are known for their digestive properties, helping to reduce bloating and improve gut health.
Mutton is rich in heme iron, a form of iron that is more easily absorbed by the body. Adequate iron intake is crucial for preventing anemia and maintaining high energy levels.
The curry is flavored with spices like turmeric, ginger, and cloves, which contain compounds known for their potent anti-inflammatory and antioxidant properties.
'Tschok' means sour in Kashmiri, and 'Mutsch' refers to minced meat meatballs. So, the name literally translates to 'Sour Meatballs'.
It can be part of a balanced diet. Mutton is a great source of protein and iron. However, it is also high in saturated fat. The use of mustard oil and spices like ginger and fennel offers health benefits. Enjoy it in moderation.
A single serving of Tschok Mutsch is estimated to have around 450-550 calories, primarily from the mutton and oil. This can vary based on the fat content of the mince and the exact amount of oil used.
This usually happens for two reasons: either the mince was overworked, making it tough and prone to crumbling, or you stirred the curry too soon after adding the meatballs. It's crucial to let them boil undisturbed for the first 5-7 minutes to set their shape.
You can use a neutral oil like sunflower or vegetable oil, but you will miss the authentic, pungent flavor that is characteristic of Kashmiri cuisine. For the best results, mustard oil is highly recommended.
Store leftover Tschok Mutsch in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat until warmed through. Avoid microwaving, as it can make the meatballs rubbery.