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Kashmiri Shami Mutsch Recipe is the Minced Lamb Cutlets In Yogurt. Fennel seeds and ginger powder is used as main flavouring agents for the Mutsch. Kashmiri cuisine also uses mustard oil commonly in many recipes. In this recipe, mustard oil is used while marinating the lamb and also while cooking the kebabs but you can use ghee instead, as well. Mince the meat either in a mixer or grinding stone. Shaping the minced meat is very important in this recipe and can be mastered with skill. Once the gravy is prepared, the kebab's or Mutsch is directly gets cooked in the gravy for about an hour. Serve Kashmiri Shami Mutsch Recipe with steamed rice.