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Rista
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 Ingredients |
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1 kg: Boneless mutton
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1 cup: Meat fat
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1 cup: Moval extract (cockscomb)
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Or 1tsp: Saffron soaked in a cup of water
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1 tsp: Red chili powder
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1 tsp: Ginger powder
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4 pieces: Cardamom (brown)
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3 tsp: Fennel powder
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2 no: Bay leaves
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3 no: Cloves
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2 pieces: Cinnamon stick
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1 tsp: Asafoetida liquid
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1 cup: Mustard oil /refined oil
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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
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Pound boneless meat on a smooth stone with a
wooden mallet.
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Now add the meat fat while pounding. Make sure
the pulp is mixed well to make the round
balls.
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Add brown cardamom powder, a little salt and 1
tsp ginger powder. After mixing well make
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round balls about 3 inches diameter.
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Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder.
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Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the
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Spices and bring to a boil.
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While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval
extract and simmer for 15 minutes.
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Serve with boiled rice.
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