Rista
Thanks to dad's work at the Resident Commission of Jammu and Kashmir, we had the privilege of easy access to the resident kitchens, that served the most delicious, authentic Kashmiri dishes in the heart of Delhi. This recipe is inspired by once such dish - Rista. I call this the spicy cousin of Gushtava, cooked with a generous amount of Kashmiri Red Chili Powder.
The traditional version requires laborious pounding of goat meat with spices till the meat is ground but sticks together. Ground meat is then rolled into meatballs, the size of a tennis ball and cooked in the gravy.
Since ground meat is easily available, it makes my life a bit easier. I do not add eggs or any other binders in the meat. I have also successfully use ground turkey or lamb in place of goat meat. Leaner meats like turkey do call for more added fat (ghee or mustard oil) but turn out great!
I promise, you wont miss the binders, as long as there is some fat in the meat and you take some time to mix in the spices together.And don't worry if your meatballs aren't perfect spheres or don't have a smooth surface! It will still taste delicious nevertheless!
Meatballs floating in a spicy, yogurt based curry.
- 1.5 lb Ground Lamb/ Goat Meat (Also works well with ground turkey)
- 1 tsp Salt (or to taste)
- 2 Black Cardamom (Grind black cardamom pods in a spice grinder)
- 1 tbsp Oil or Ghee
- 1/2 tsp Ground Black Pepper
- 1 cup Plain Yogurt (Prefer homemade yogurt)
- 1 cup Water (Room temperature tap water is OK)
- 2 tsp Fennel Powder
- 1/2 tsp Dry ginger powder
- 1 tsp salt (or to taste)
- 1 tsp garlic powder (Optional)
- 1 tsp Coriander Powder (Optional)
- 4-5 Green Cardamom Pods
- 1 tbsp Cooking oil/ Ghee (Mustard oil preferred)
- 2 pods of star anise
- 1 Black cardamom (Crushed)
- 1 inch Cinnamon Stick
- 3-4 Cloves (Laung)
- 1 pinch Asafetida
- 3 tbsp Kashmiri Chilli Powder (Reduce quantity if using a different variety)
Using your hands or a spatula or a stand mixer, blend in the dry spices and the oil/ghee into the meat. Make golf ball sized meatballs. Keep aside.If you are using turkey or any other lean meat, you may need to add some more oil or ghee to ensure the meatballs are moist. While making meatballs, keep a bowl of ice cold water next to you. Dip your hands in the water as you make meat balls to ensure that the meat doesn't stick to your hands.Whip up the yogurt, adding water gradually, ensuring the yogurt has no lumps.
Add salt, fennel powder, ginger powder, garlic powder, coriander powder, mix well. Add green cardamom, mix and keep aside.
- Heat mustard oil in a heavy bottomed pan and bring to smoking point. Reduce heat and add the whole spices and hing.
- On low to medium heat, add turmeric and Kashmiri Mirch and immediately add a splash of water. Sauté for a minute, adding splash of water again if needed to ensure the chilli doesn’t burn.If Kashmiri Mirch is not available, feel free to replace with a smaller amount of mild paprika.
- Lower the heat and add the yogurt mixture. Stir continuously until it comes to gentle simmer.
Increase heat to medium and gently lower the meatballs. Cover and simmer for 30 minutes. Turn off heat. Serve hot with rice.
