Things to know about Rista Recipe
The Indian Traditional Lamb Meatball or Rista is an important dish of Kashmiri cuisine. Made with a range of varied spices, Rista requires some effort and time to prepare. The meatballs are cooked in red gravy which comes from a special dried flower from Kashmir called cockscomb. The dish is a must in Wazwan, a multi-course meal in Kashmiri cuisine. Wazwan has over 36 dishes and Rista is the first meal served by the traditional cook called “Waaza”. The cuisine makes an appearance on a variety of occasions including weddings and funerals.
Yummy Indian Traditional Lamb Meatballs from Kashmir. Authentic Recipe of Rista.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Mutton Boneless
- 1 tsp Red Chili Powder
- 1 tsp Ground Ginger Powder
- 1 cup Meat Fat
- 1 cup Water 1st part
- 8 cups Water 2nd part
- 1 cup Moval Extract – Cocksomb
- 1 tsp Asafoetida
- 4 pcs Cardamom
- 3 tsp Fennel Seed Powder
- 2 pcs Bay Leaf
- 3 pcs Clove
- 3 pcs Cinnamon Stick
- 1 cup Mustard Oil
- 1 tbsp Salt
- Wash the meat before mincing.
- Remove the white membrane from the meat.
- Pound the meat on a stone with a mallet and keep adding the meat fat while pounding.
- Add brown cardamom powder, ginger powder, salt.
- Mix all the ingredients well.
- Make small balls of about 3 inches (8 cm) in diameter.
- Heat oil in a vessel.
- Add salt, asafoetida, water (1st part), and red chili powder.
- Keep stirring the vessel until a red color appears.
- Add water (2nd part) and the rest of the spices.
- Let the water come to a boil.
- When the water is boiling, add the meatballs prepared earlier.
- Boil for another hour.
- Add moval extract and let it simmer for 15 minutes.
- Remove from the heat and serve.
Take the red meat from the lamb’s leg portion as it is soft.
Serve the Rista with steamed rice.
— Specific Atributes of This Recipe:
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