Rista
Pounded mutton meatballs simmered in a fiery, deep red Kashmiri chilli gravy, the spicy counterpart to gushtaba in the wazwan spread.
- Prep
- 50 min
- Cook
- 40 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 400 kcal
Equipment
- •Wooden mallet or grinder
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 30 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 27 g
- calories
- 400 kcal
Instructions
- 1
Pound the mutton and fat together. Beat it until you get a smooth, sticky paste.
- 2
Wet your hands with water. Roll the meat paste into round balls.
- 3
Bring lightly salted water to a gentle boil. Cook the meatballs gently until firm, then remove them.
- 4
Heat mustard oil in another pot until it smokes lightly. Let it cool down slightly.
- 5
Add asafoetida and cardamom to the oil. Quickly stir in the Kashmiri chilli powder mixed with a little water.
- 6
Add fennel powder, dry ginger powder, salt, and enough water for gravy. Bring the pot to a simmer.
- 7
Slide in the poached meatballs. Simmer gently for 20-25 minutes, spooning the gravy over them.
- 8
Serve hot alongside gushtaba (mutton meatballs in yogurt gravy) and rice.
Chef's tips
Add the chilli powder away from high heat so it does not burn. Keep the heat low and gentle so the meatballs do not break apart.
Ingredient substitutions
- hand-pounded mutton → finely minced mutton processed to a smooth paste
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame.
Common mistakes to avoid
- •Adding chilli powder to oil that is too hot and burning it.
- •Boiling the pot too hard, which breaks the delicate meatballs.
Serving suggestions
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