Rista: A Traditional Kashmiri Meatball Dish Recipe With Mutton And Spices

Rista is a traditional Kashmiri dish, known for its rich flavours and tender meatballs. It is a key component of the Kashmiri Wazwan, a multi-course meal. The dish is typically made using mutton or beef, and occasionally chicken. The meat is finely ground, mixed with spices and eggs, and then shaped into balls. These meatballs are cooked in hot water before being simmered in a flavourful gravy.

• 500g mutton or beef, minced
• 2 eggs
• 1 tablespoon ginger powder
• 1 tablespoon fennel powder
• 1 teaspoon red chilli powder
• Salt to taste
• 3 cups water
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon turmeric powder
• 1 cup yoghurt
• 2 tablespoons ghee
• 4 cloves garlic, minced

• Stone grinder or electronic grinder
• Mixing bowl
• Saucepan
• Spoon for stirring

Procedure

1. Grind the mutton or beef using a stone grinder or electronic grinder until smooth.
2. Add eggs, ginger powder, fennel powder, red chilli powder, and salt to the minced meat. Mix well.
3. Shape the mixture into small balls using your hands.
4. In a saucepan, bring water to a boil. Add the meatballs and cook for about 30 minutes.
5. Remove the meatballs from the water and set aside.
6. In another pan, heat oil and sauté onions until golden brown.
7. Add turmeric powder and garlic to the onions. Stir well.
8. Add yoghurt to the pan and cook until it thickens slightly.
9. Add ghee to the mixture and stir until combined.
10. Add the cooked meatballs to the gravy. Simmer for another 15 minutes to allow flavours to blend.

Nutritional Values