Rista

Rista

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Pounded lamb balls flavoured in a saffron-flavoured gravy
Servings: 4
Calories: 642

Ingredients
 

  • 10 Rista
  • 12 cups 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 Turmeric haldi powder
  • 3 1/2 floz Ghee
  • 1 3/4 floz Garlic lasan water
  • 1 1/2 tbsp Onion paste fried
  • 2 tsp Kashmiri red chilli powder dissolved in 1 cup water
  • 1/4 tsp Saffron kesar
  • 3 1/2 floz Dry cockscomb mawal flowers, heated with 1/2 cup water, extract
  • 1/4 tsp Black pepper kali mirch powder
  • Salt to taste

Instructions

  • 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.
  • Add saffron, cockscomb flower extract, black pepper powder, and salt. Mix well.
Calories: 642 kcal
Carbohydrates: 22 g
Protein: 21 g
Fat: 53g
Saturated Fat: 28 g
Cholesterol: 149 mg
Sodium: 2910 mg
Potassium: 493 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 2539 IU
Vitamin C: 8 mg
Calcium: 85 mg
Iron: 4 mg
Cuisine Indian
Ingredients Lamb
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