Palak Rista (Lamb balls cooked with spinach) recipe
ingredients
500 g (1.1 lb) Spinach (palak) washed, boiled
15 Rista
1 tbsp (18 g) Garlic (lasan), ground
17 cups (3.4 litres) Stock
4 tsp (8 g) Turmeric (haldi) powder
6 Green cardamom (choti elaichi)
4 Cinnamon (dalchini), 2 inch sticks
2 tsp (4 g) Ginger powder (sonth)
Salt to taste
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1 cup water
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb (mawal) flowers, heated with 1 cup water, extract
1 tsp (2 g) Black cardamom (badi elaichi) powder
1/4 tsp Black pepper (kali mirch) powder
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
15 Rista
1 tbsp (18 g) Garlic (lasan), ground
17 cups (3.4 litres) Stock
4 tsp (8 g) Turmeric (haldi) powder
6 Green cardamom (choti elaichi)
4 Cinnamon (dalchini), 2 inch sticks
2 tsp (4 g) Ginger powder (sonth)
Salt to taste
3 tsp (6 g) Kashmiri red chilli powder, dissolved in 1 cup water
1/4 cup (50 ml) 1 3/4 fl oz Dry cockscomb (mawal) flowers, heated with 1 cup water, extract
1 tsp (2 g) Black cardamom (badi elaichi) powder
1/4 tsp Black pepper (kali mirch) powder
1/2 tsp (1 g) Black cumin (shahi jeera) seeds
method
1. Squeeze and drain out the water from the boiled spinach. Then chop them coarsely. Fry them in oil with the garlic until the spinach is crisp. Keep aside.
2. Heat the rista with the stock, turmeric powder, green cardamom, cinnamon sticks, ginger powder, and salt in a pan, and mix well. Bring the mixture to a rapid boil and cook for 20-24 minutes.
3. Add the red chilli water and cook for another 20 minutes. Add the cockscomb flower extract, spinach, and 2 cups of water. Mix well. Bring the mixture to the boil. Reduce heat and cook till very little gravy remains and the ghee separates from the mixture. Add the black cardamom powder, pepper powder, cumin seeds, and salt. Mix well.
2. Heat the rista with the stock, turmeric powder, green cardamom, cinnamon sticks, ginger powder, and salt in a pan, and mix well. Bring the mixture to a rapid boil and cook for 20-24 minutes.
3. Add the red chilli water and cook for another 20 minutes. Add the cockscomb flower extract, spinach, and 2 cups of water. Mix well. Bring the mixture to the boil. Reduce heat and cook till very little gravy remains and the ghee separates from the mixture. Add the black cardamom powder, pepper powder, cumin seeds, and salt. Mix well.
serving amount
serve: 4
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