Rista
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Pounded mutton meatballs in a fiery red gravy of Kashmiri chillies and fennel, a favourite of the Wazwan.
Region: Kashmir valleyOccasion: Weddings and feasts (Wazwan)Time: 2 hrServes: 4Non-vegetarian
Ingredients
- 750 g boneless mutton
- 100 g mutton fat
- 1 tsp salt and ½ tsp cardamom powder
- 3 tbsp mustard oil
- 3 tbsp Kashmiri red chilli powder
- 2 tsp fennel powder
- 1 tsp dry ginger powder
- 4 cloves and 4 green cardamoms
- A pinch of hing
Method
- Pound the mutton with the fat, salt and cardamom until very smooth and sticky.
- Shape into balls a little smaller than a lemon.
- Heat the mustard oil with hing, cloves and cardamom. Add 4 cups of water, the chilli powder, fennel and dry ginger and bring to a boil.
- Slide in the meatballs and simmer, uncovered, for 40–45 minutes. Shake the pan rather than stir so the balls stay whole.
- When the gravy is reduced and bright red, serve hot with rice.
History
Rista and gushtaba are made from the same pounded meat, but rista is smaller and cooked in a red chilli gravy instead of yoghurt.
Significance
Rista is one of the signature dishes served by the waza at a Wazwan and is also cooked at home for special guests.