Rista (Meatballs in Red Gravy)

• boneless mutton, from the leg of lamb1 kg
• meat fat↗1 cup
• moval extract (cockscomb)1 cup
• saffron, soaked in a cup water↗1 teaspoon
• red chili powder↗1 teaspoon
• ginger powder↗1 teaspoon
• cardamol (brown)↗4 pieces
• fennel powder3 teaspoons
• bay leaves↗2 -3
• cloves↗3 pieces
• cinnamon sticks↗2 pieces
• asafoetida powder, liquid1 teaspoon
• mustard oil or 1 cup oil1 cup
• salt↗

Step-by-step instructions

1. 1

   Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.

2. 2

   Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.

3. 3

   While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.

4. 4

   Serve with boiled rice.

5. 5

   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.