Kashmiri Machh (Minced Meat)

This video is about cooking Kashmiri minced meat dish which is called Machh in Kashmiri. For cooking Machh we require

Minced goat meat/ ground turkey 1 lb
Salt 2 tsp
Kashmiri Red chilli Powder 2.5 - 3 tsp
Garam Masala Powder 1/2 tsp
Black Cardamom Powder 1/2 tsp
Dry Ginger Powder 1-1.5 tsp
Fennel Powder 3 tsp
Green Cardamom whole 2nos.
Cloves 6-7 nos.
Black cardamom whole 1nos.
Asfoetida (Heeng) 1 pinch
Mustard Oil 8 tbsp

Procedure
Take the mixed meat/turkey. To this add 1 tsp salt, 1 tsp red chili powder, 1.5 tsp fennel powder, 1/2 tsp ginger powder, 1/4 tsp black cardamom powder, 1/4 tsp garam masala powder, 1 whole black cardamom crushed (without cover), 2 tbsp of mustard oil.

Mix together all the spices in the minced meat to have a smooth paste. Take care that no spice lumps are left. When all spices are mixed into the minced meat it changes color. Then take 1 tsp mustard oil in the same plate in which you are mixing the minced meat and spices. Rub a little oil on your fingers and take one inch diameter ball of minced meat. Gently press this ball between your palm and fingers giving it a cylindrical kabab shape.

Take wok and put 5 tbsp of mustard oil and heat it. Cool it a little and then add a pinch of asafetida and 2 tsp red chilly powder and little water so that chill powder does not burn. Add I more tsp red chili powder, 1 tsp salt, 1/4 tsp garam masala powder, 1/2 tsp ginger powder, 2 tsp fennel powder, 1/4 tsp black cardamom powder. Mix well and then add 2 glasses of water for making curry. Once this curry comes to a boil add the minced meat kababs to it. Let it boil for 25-30 mins on simmer stirring every few minutes. The curry reduces and the kababs become soft. Then add one green cardamom and 3-4 cloves after little grinding. Boil for another 5 mins and the dish is ready.