Name: Kashmiri Mutton Kofta (Matschgand)
Prep time: 25 min
Cook time: 35 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Ground Goat Meat, fine mince, pounded well; 2 tbsp Mustard Oil, heated to smoking point; ¼ cup Indian-Style Yogurt, whisked; 1 tsp Fennel Powder; ½ tsp Ground Dried Ginger; 1 tbsp Kashmiri Chili Powder, dissolved in a little water; 1½ Black Cardamom, crushed; 2 Cloves; ¾ tsp Salt, to taste; 1 cup Water

1 hr 25 mintotal

1 hr hands-on25 min hands-off

Prep 25 min · Cook 35 min

Serves: 2
Difficulty: Hard
Spice: High

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Method

Pound and knead the mutton mince with salt and a fraction of the cardamom powder until it transitions to a pasty texture. With dampened hands, shape the meat into firm, large ovals. Set aside.
Bring the mustard oil to a vigorous smoke in a wide pan to neutralize its raw edge, then allow it to cool slightly. Sizzle the crushed black cardamoms and cloves into the oil.
Rapidly stir in the Kashmiri chilli paste, immediately following with half a cup of water to prevent the delicate spice from scorching.
Stream the whisked curd into the vessel. Stir without interruption until the base achieves a rolling boil and the oil visibly breaks away.
Introduce the fennel powder, dry ginger powder, remaining salt, and water. Bring this vibrant crimson broth to a furious boil.
Carefully lower the raw meatballs into the boiling liquid. Do not apply a spoon; instead, gently swirl the pan to ensure even contact. Cook on a medium flame until tender and the sauce achieves an oil-rich thickness.

How to tell it's done

Dense, intensely flavorful meat patties swimming in a fiery red, thin but fiercely spicy, oil-rich broth.

Getting it right

Tip

Authentic Kashmiri Matschgand derives its magnificent flavor purely from the interaction of meat marrow, mustard oil, and the aromatics; onions and tomatoes are strictly absent from this Wazwan tradition.

What to serve it with

Must be served exclusively with unadorned white steamed rice to permit the subtle complexities of the meat to shine.

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