Kashmiri Recipes
RECIPE NO. 41
'Machh'
(E-Minced Mutton 'Kofta') (H-'Gosht ke Kofte')
There are several Dishes made out
of Minced Meat. The mode of mincing, and pounding into different textures etc.,
and spices used, varies according to different varieties of Dishes to be cooked.
'Machh', also called 'Ganda Machh' or 'Kofta', is a popular
preparation made for serving in big Dinners and Feasts, and is also a welcome
change in Daily Domestic Menus.
The lean Meat of Leg, Shank or Shoulder,
is generally used for mincing, which is done with a Chopping Knife on a Wooden
Crosscut Block, usually of Mulberry or Apricot wood. This mode of mincing makes
the 'Machh' fine and granular.
If mincing is done by means of a machine,
then such Minced Meat is subsequently pounded, with Spices etc., in a Mortar
with a Pestle (K-'Havan Dasta'). This 'Machh' becomes fine
but compact like dough.
A
| 1. Minced Meat Chopped Granular, or
Machine Minced and Pounded |
1 kg |
| 2. 'Ghi' or Mustard oil |
1 tbsp |
| 3. Dry Ginger Powder |
1 tsp |
| 4. Aniseed Powder |
1 tsp |
| 5. Salt |
1 tsp |
| 6. Red Chilli Powder |
1 tsp |
| 7. Asafoetida Solution |
1 tsp |
| 8. Curd |
1 tbsp |
| 9. 'Garam Masala' |
1 tsp |
| 10. Some extra oil for greasing the hands. |
B
| 1. Mustard oil |
1/2 cup |
| 2. Cloves |
3 nos |
| 3. Cumin Seeds |
1 tsp |
| 4. Asafoetida |
1 tsp |
| 5. Chilli Powder |
l/2 to 1 tbsp |
| 6. Turmeric |
1 tsp |
| 7. Curd |
1/2 tea cup |
| 8. Sugar |
1 tsp |
| 9. Dry Ginger Powder |
1 tsp |
| 10. Aniseed Powder |
2 tsp |
| 11. Salt |
1 tsp |
| 12. 'Garam Masala' |
1 tsp |
| 13. 'Ghi' (Optional) |
1 tbsp |
1. For Making Granular 'Machh', in which
case the fine mincing of meat is done with a chopping knife, mix and knead
all the ingredients (2 to 9). mentioned above in Ingredients part A,
with the Minced Meat. Divide into 30 to 40 portions, each about the size
of a small egg. After anointing a little oil on the right hand palm and
the front of its fingers, take each portion of the Minced Meat into the
hand, one by one, and by alternate-ly opening and half closing the fist,
work each mass into a 'Kofta', about 3" long cylindrical
piece, ovoid at the ends. The oiling of the palms makes the 'Koftas'
smooth and compact.
2. In case the mincing is done by a Machine, mix
with the Minced Meat, items 2 to 9 of part A of Ingredients, and then
pound nicely, by means of a Pestle and Mortar, preferably a wooden Pestle
and a stone Mortar, called 'Havan Dasta' or 'Chhota Ta Niyam'
in Kashmir, and 'Okhli' and 'Musal' in Hindi. Thus the
ingredients will get mixed uniformly and all turn into a finely beaten
Mince. In this case also, 'Koftas' are prepared as already
described. Sometimes instead of mincing by a chopper or a machine, lean
pieces of Meat are pounded on a flat stone by a wooden mallet, as in case
of making 'Goashtaba', 'Rista' etc.
Take a 'Patila' or 'Kadahi'
of about 2 litres capacity. Now ingredients mentioned in part B are
used.. Pour the oil in the 'Patila' or 'Kadahi', and heat it
till the froth disappears and the oil begins to smoke. Remove the cooking
vessel from the fire for a minute or two, to lower a little the
temperature of the oil. Add Cloves, Cumin Seeds, and Asafoetida. Stir
well. Then again, while stirring, add Chilli Powder, Turmeric and a
quarter cup of water. Again place the 'Patila' on the stove and
resume heating on medium flame. Go on stirring with a ladle till oil
acquires a reddish brown colour and begins to separate.
Add half a cup of well beaten Curd, and continue
stirring till the Curd also gets a little fried and all blends into
thick reddish brown sauce. Now add half a litre of water, Ginger Powder,
Aniseed Powder and Salt. Stir and mix well. Place all the 'Koftas',
one by one, gently in the vessel and let the whole boil slowly for 15
minutes to half an hour, till most of the water disappears and the gravy
thickens and oil begins to separate again. Add Pure 'Ghi' and the 'Garam
Masala' and mix it, by lifting the pot with a cloth or tongs and
shaking it gently so that 'Koftas' do not split. 'Machh' is now
ready to be served.
If it is not to be served immediately, then in
that case add 'Garam Masala' and 'Ghi' at the time of
serving, while heating again the cooking pot on a low flame. Sometimes an
extra pinch, each of ground Big Cardamom Seeds and Cinnamon, are also
added at the end for additional aroma and flavour.
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