Meethi Maaz(D curtain Raiser of kashmiri cuisine)

Nothing is waste,even scrap long back serve as  master piece ©sherry k.

 

Iam still struggling with this fact why  most of kashmiri people feel so shy nd awkward..while discussing its ingredients...so iam take a leap now nd I proudly announce that I love #Meethi Maaz# which is my favourite &is prepared from visceral organs of lamb meat  most of the modern girls say #Towel meat 😃...its simple like(stomach,pancrease,spleen+fats)with lots of fenugreek leaves(meethi)..

So today I proudly announce the signatory recipe of kashmiri wazwan

:Meethi Mazz(The curtain Raiser)🍛

Historical background:Infused with the natural aroma and distinct flavor of fenugreek leaves, the Kashmiri Methi Maaz is a lovely concoction of visceral meat with a lots of Kashmiri spices. It's a preparation which is both delightfully tasteful & aromatic. Methi Maaz is served on the traditional traami, (a large circular platter on which Wazwan is served to groups of 4 people) along the circle at four places. Best served with plain rice, methi maaz is a delicacy rich in taste & texture which you are sure to fall in love with!

  Health benefits:Rich source of protien,fats.rich source of energy rich source of iron,good for eye sight,good for female Internal organs...good for lactating mothers...🤱🏼

 Ingredients needed:

1kg  visceral of lamb meat 

Dry Fenugreek leaves /kasoori meeti=1/2 cup.

Ghee 1 cup

 Ginger garlic paste=1 cup

Spices: zeera=2TEA SPOON

Big cardomom2

Small cardomom4

Cloves4

SAFFRON.6-8 STRINGS

HALDI= 1 tea spoon

Chilli powder 1 teaspoon

Coriander powder 1 table spoon.

Cinnamon1 large

Salt to taste

 Preparation for stock nd tenderization of visceral organ;

 As cleaning of visceral organ is very hard take u need to be extra careful while cleaning thus meat as it us full of unpleasant smell ..just put the meat in hot boiling water nd wait nd put whole ginger cubes in it for 20 mint.then remove the meat nd clean it well with help of sharp knife ...nd remove all the dirt nd unwanted material from it.till u get nice white nd cleaned visceral meat.

2.then put this meat in to pressure cooker nd add water to it so that it gets dipped into it ,now add haldi+coriander powder nd rest of dry spices to it (except saffron nd chilli powder&salt.)let it simmer nd whistle for atkest 4-5 times or till the meat is tender.

 Now remove the lid nd chopp the meat in to small pieces... 

3.now transfer this chopped meat in to Big round flat bottom utensil like(Buntton)...add ghee +rest of ginger garlic paste nd rest of spices to it +reaming stock of the meat.+saffron strings.we have to cook this meat in its own stock which we already got it while tenderizing the meat....then.add kaauri meet hi to it place a wooden spatula inside it nd close the lid let it simmer on slow heat.till all the stock gets absorbed

5.once u will notice that oil is releasing from edges it means ur dish is ready nd u will get a nice aroma of kasuri meethi.

 Now enjoy this hot mouth watering #Maze meeti..which is unique in its own way...

 Note:don't add salt while boiling the meethi Maaz,otherwise it would be difficult to clean it off.

 Don't add too much if ghee/oil to it.because it is itself rich in fat..add more oil will make it unhealthy...🙂

   Nothing is impossible..unless u make it possible in ur own way...sherryk.