Mach Shami Recipe

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Mach Shami
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  • Difficulty Level: Easy

Tender chunks of minced meat cooked in an aromatic yogurt gravy infused with cardamom and cinnamon.

Ingredients of Mach Shami

  • 1 kg minced meat
  • 3 cups of curd
  • 3 tsp fennel powder
  • 2 tsp ginger powder
  • 2 pieces of cinnamon stick
  • 3 cloves
  • 1 tsp heeng liquid
  • 3 brown cardamom
  • 4 green cardamom
  • 1 cup mustard oil/refined oil
  • 2 tsp cumin powder
  • 2 tsp shahi zeera
  • 2 pieces bay leaves
  • Salt to taste

How to Make Mach Shami

  • 1.In a large bowl, mix minced meat, 1 tsp fennel powder, 1/2 tsp ginger powder and 1tsp salt.
  • 2.Make 2 to 3 rolls out of the minced meat.
  • 3.Boil 6 cups of water separately in a large vessel.
  • 4.Put the rolls carefully into it so that they do not break.
  • 5.Boil for half an hour.
  • 6.When the rolls are hard, remove the vessel from the gas and let it cool.
  • 7.Remove the rolls out of the pan and slice these into round shaped about 1-inch thick slices.
  • 8.Save the stock for making the gravy.
  • 9.Heat the cardamom in a cup of mustard or refined oil.
  • 10.Put salt, heeng, bayleaf, 3 cloves, cinnamon stick and the above stock.
  • 11.Add fennel powder, ginger powder and cumin powder; whisk the curd and add to the gravy and stir till it's mixed well.
  • 12.Let it boil for 2 to 3 minutes.
  • 13.Add meat slices to the gravy. Bring to boil for 1 minute and simmer for 5 minutes.
  • 14.Coarsely grind brown and green cardamom, add to the gravy.
  • 15.Sprinkle the shahi zeera and serve with boiled rice, chapatti, or naan.
Tags: Mutton