Rista (Meat-balls in red gravy)
Kashmir is not only a heavenly place to visit, it also have lot of culinary
delights to offer. Kashmiri cuisine is rich in taste and aroma. Non-veg
lovers will never be disappointed from Kashmiri menu. Rista (Meat-balls in
red gravy) is delicious culinary delight with a ladeful gravy to be enjoyed
with naan and cumin rice. Make your own Rista with SurfIndia.
Ingredients
- 1 kg: Boneless mutton from the leg of lamb
- 1 cup: Meat fat
- 1 cup: Moval extract (cockscomb)
- 1 tsp: Saffron soaked in a cup of water
- 1 tsp: Red chili powder
- 1 tsp: Ginger powder
- 4 pieces: Cardamom (brown)
- 3 tsp: Fennel powder
- 2-3: Bay leaves
- 3 pcs: Cloves
- 2 pieces: Cinnamon stick
- 1 tsp: Asafoetida liquid
- 1 cup: Mustard oil /refined oil
- Salt to taste
Note: Moval is a dried flower available only in Kashmir. Generally
it is used for coloring dishes. To prepare moval extract- soak moval in a
cup of water for about an hour, drain and store. As an alternative we may
use saffron extract. Soak 1 tsp saffron in a cup of water and add to the
dish.
Method
- Pound boneless meat on a smooth stone with a wooden mallet and add
the meat fat while pounding. Make sure the pulp is mixed well to make
the round balls. Add brown cardamom powder, a little salt and 1 tsp
ginger powder. After mixing well make round balls about 3 inches
diameter.
- Heat oil in a large vessel add salt, asafoetida and a glass of water
and red chili powder. Keep on stirring until it leaves the red colour.
Add about 8 glasses of water and the rest of the spices and bring to a
boil.
- While the gravy is boiling add meat balls slowly and gently boil for
an hour. Add the moval extract and simmer for 15 minutes.
- Serve with boiled rice.
