Rista recipe
information
Pounded lamb balls flavoured in a saffron-flavoured gravy
ingredients
10 Rista
12 cups (3 litre) 96 fl oz Stock, made with 8 bones boiled in 15 cups water, covered, for 45 minutes, strained
12 Green cardamom (choti elaichi)
6 Cloves (hung)
3 1/2 tsp (7 g) Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 fl oz Ghee
1/4 cup (50 ml) 1 3/4 fl oz Garlic (lasan) water
1 1/2 tbsp (37 g) Onion paste, fried
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
1/4 tsp Saffron (kesar)
1/2 cup (100 ml) 3 1/2 fl oz Dry cockscomb (mawal) flowers, heated with 1/2 cup water, extract
1/4 tsp Black pepper (kali mirch) powder
Salt to taste
12 cups (3 litre) 96 fl oz Stock, made with 8 bones boiled in 15 cups water, covered, for 45 minutes, strained
12 Green cardamom (choti elaichi)
6 Cloves (hung)
3 1/2 tsp (7 g) Turmeric (haldi) powder
1/2 cup (100 g) 3 1/2 fl oz Ghee
1/4 cup (50 ml) 1 3/4 fl oz Garlic (lasan) water
1 1/2 tbsp (37 g) Onion paste, fried
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
1/4 tsp Saffron (kesar)
1/2 cup (100 ml) 3 1/2 fl oz Dry cockscomb (mawal) flowers, heated with 1/2 cup water, extract
1/4 tsp Black pepper (kali mirch) powder
Salt to taste
method
1. In a pan, add the rista, stock, green cardamom, cloves, turmeric powder, ghee, garlic water, onion paste, red chilli water, and salt. Bring the mixture to the boil. Mix well and cook covered until the rista is tender and the gravy is of a soup-like consistency.
2. Add saffron, cockscomb flower extract, black pepper powder, and salt. Mix well.
2. Add saffron, cockscomb flower extract, black pepper powder, and salt. Mix well.
serving amount
serves: 4
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more information
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