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By Priscilla FarroFrom the book "De Leij - Culinary Art of Kashmir" by Shyam Rani Kilam and S. S. Kaul Kilam
Website: http://koausa.org/Cookbook/
It means minced mutton cutlets cooked with curd.
Ingredients
Part A:
1 kg Minced Mutton, of Leg, Shank and Shoulder mixed with some fatty pieces
1 kg pure ghee
1 tsp Ginger Powder
1 tsp Aniseed Powder
1 tsp Salt
1 tsp Garam Masala
1 tsp Curd
1 tsp Asafoetida SolutionPart B:
1/2 cup Mustard Oil
3 nos Cloves
1/2 tsp Cumin Seeds
A pinch of Asafoetida
1/2 kg curd
1 cup milk
1 tsp ginger powder
2 tsp aniseed powder
1 tsp garam masala
1/2 tsp caraway seeds
Crushed Seeds of 5 Green Cardamoms
1 tsp Black Pepper Powder
1 tsp Black Cardamom Powder
1/2 tsp Cinnamon Powder
1 tsbp ghee
Salt as per taste
1/2 tsp SugarPreparation:
- In a basin mix nicely, by hand, all the in-gredients, items 1 to 8 of part A. Then by means of a wooden pestle and a stone mortar, pound it into fine homogenous mass. If the mortar is not big enough, pound small portions at a time, and then mix and pound the whole together. This facilitates the process. Often the meat with condiments, instead of being pounded in a 'Havan Dasta', is pounded on a flat stone by means of a wooden mallet. This turns it into a fine putty like mass.
- Now divide this Mince into four to eight por-tions, according to the desired size of 'Shyami' slices. With oiled hands mould each portion into a compact cylindrical shaped sausage of about 1.5'' to 2'' diameter, and put these aside in a plate.
- In a bowl of about a litre capacity, mix and churn together, with a churning stick, the 1/2 kg. of curd, 1 cup of milk, 1 tsp ginger powder, 2 tsps aniseed powder, 1 tsp salt and 1/2 tsp sugar, out of the list B of ingredients, and put aside.
Method:
- Take a steel or tinned copper or brass 'Patila' of about 2 litres capacity.
- Pour 2 cups of water in it and bring it to boil on a stove.
- Gently put the prepared minced meat cylindrical pieces, one by one, and side by the side in the 'Patila', and allow these to boil for about 15 minutes, till these turn stiff and get somewhat cooked.
- Remove the 'Patila' from the heat, and take out the pieces by a perforated ladle to let these get cooled in a plate.
- Keep the Soup in a separate bowl to cool down.
- Cut the cooled cylindrical pieces, into 1/2" thick round slices, by a sharp bread knife, and keep aside in the plate.
- Add the soup to the curd mixture (part b) and mix nicely by a steel ladle.
- After wiping the inside of the 'Patila', pour into it the mustard oil and heat it on a medium flame.
- When froth disappears and oil begins to smoke a little, remove the 'Patila' from the fire for a few minutes to let the oil cool a bit.
- Add cloves, cumin seeds and a pinch of asafoetida powder.
- Stir, add the curd and soup mixture, and resume heating the 'Patila', while stirring the contents constantly, so that the curd does not crack and separate.
- After boiling for a few minutes, the contents blend into a homogenous gravy.
- Add the minced meat slices to the boiling gravy, to get cooked for 10 minutes on low heat.
- Shake the 'Patila', or stir gently with a steel or wooden ladle, now and then.
- Now let simmer for half an hour or so till the gravy thickens and the oil begins to separate.
- Add the remaining ingredients of 'B' list, i.e., garam masala, caraway seeds, crushed green cardamom seeds, powdered black pepper, black cardamom and cinnamon, along with the ghee.
- Mix with the ladle, or by holding the rim of the 'Patila' with a cloth and shaking it gently.
- The 'Shyaem' is ready for serving.
Note:
In case the dish is not to be served immediately, then the above mentioned remaining condiments etc., of ingredient list 'B' part are added just before serving when the 'Patila' is reheated on a medium flame.
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