Rista
Kashmiri Wazwan meatballs of pounded mutton, poached in a fiery red gravy coloured with Kashmiri chilli and cockscomb flower. Soft, rich and ceremonial.
95 min 2 servingsExpert
Ingredients
2 servingsContains: dairy
Flavor profile
Spice
Richness
Method
- 1Pound or process the mutton mince with fat until smooth and springy.
- 2Work in fennel powder, dry ginger powder and salt.
- 3Shape into large smooth balls and set aside.
- 4Soak Kashmiri chillies and grind to a red paste.
- 5Heat oil and crackle cloves, cardamom and bay leaf.
- 6Add the chilli paste with a little water and cook off the raw edge.
- 7Add fennel and dry ginger powder, then pour in milk and water.
- 8Bring the red gravy to a gentle simmer.
- 9Lower in the meatballs and poach, basting, until cooked through.
- 10Finish with green cardamom powder and a knob of ghee.
Frequently asked
About 95 minutes total — 40 min prep and 55 min cooking.
Yes — Rista is gluten free.
Rista contains dairy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
