• Mix ground Meat with 1tsp of each shonth, badiyan, Zeera, ground black elaichi, Chili powder or paprika. Green elachi powder, pinch of Heeng and little salt.
• Mix well.
• Take a small ball of meat in hand and make thick finger shape meat balls
• and place in a plate.
• Take oil in pan & turn on stove
• Add pinch of heeng on low flame.
• Add red chili powder or paprika and yogurt to oil.
• Sauté chili till yogurt is dissolved properly.
• Add 2 cups of water, shonth, badiyan, zeera, heeng & chili powder.
• Add salt to taste and it boil
• Add meat balls to spicy water mixture in pan while water is boiling.
• Boil on a medium heat till all water is almost absorbed by Mutsch
• Turn off stove
• Let it cool and you will see oil on the sides.
• Sprinkle ground zeera and small green eliachi powder and cover the pan. This gives exotic aroma to Mutsch.

Mutsch is ready to serve with rice