Yummy Indian Traditional Lamb Meatballs from Kashmir. Authentic Recipe of Rista.

Agoralia Recipes Traditional Authentic Dishes

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.


Agoralia Recipes Traditional Authentic Dishes

Yummy Indian Traditional Lamb Meatballs from Kashmir. Authentic Recipe of Rista.

Local Recipe Name with Local Characters: रिस्ता
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— General Atributes of This Recipe:

Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Dish Type Stew Recipes
Main Cooking Method Boiled, Boiled (Poaching)

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 4 People
Calories / Serving 1668 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

NOTES

Moval is a dried flower only available in Kashmir. It’s used to add color to food.
COOKING TIPS:

Take the red meat from the lamb’s leg portion as it is soft.

SERVE WITH:

Serve the Rista with steamed rice.

— Specific Atributes of This Recipe:

Religious Cooking Halal Recipes, Islamic Recipes

Nutrition

Calories: 1668kcalCarbohydrates: 4gProtein: 42gFat: 165gSaturated Fat: 52gPolyunsaturated Fat: 22gMonounsaturated Fat: 79gTrans Fat: 0.003gCholesterol: 231mgSodium: 1931mgPotassium: 625mgFiber: 2gSugar: 0.1gVitamin A: 186IUVitamin C: 1mgCalcium: 101mgIron: 5mg
Keyword Indian Traditional Lamb Meatballs, Rista Recipe, रिस्ता
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