Rista
The red counterpart to gushtaba in the Wazwan — the same hand-pounded minced lamb kofte, but smaller and cooked in a vivid Kashmiri red chilli gravy rather than white yoghurt. Rista and gushtaba are served at opposite ends of the feast: rista arrives in the middle courses, gushtaba signals the meal's end. The kofte's springy, dense texture contrasts with the sharp, oily red sauce.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Build a full meal around Rista
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
500 grams | Mutton mince |
|
2 tablespoons | Ghee |
|
1 cup | Onion paste |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Fennel , powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Cardamom , powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Salt |
|
1 cup | Yogurt |
|
2 cups | Water |
|
2 tablespoons | Mustard oil |
|
2 | Bay Leaf |
|
4 | Clove |
|
2 | Black Cardamom |
|
1 stick | Cinnamon |
Instructions
- 1 In a large bowl, mix the mutton mince with salt, red chili powder, and cardamom powder. Knead the mixture well to make it smooth.
- 2 Form the mixture into small, smooth balls and set aside.
- 3 Heat ghee in a deep pan and add bay leaves, cloves, black cardamoms, and cinnamon stick. Sauté until fragrant.
- 4 Add onion paste and ginger-garlic paste to the pan. Cook until the paste turns golden brown.
- 5 Stir in the fennel powder, cumin powder, and garam masala. Cook for another 2 minutes.
- 6 Add the yogurt to the pan, stirring continuously to avoid curdling.
- 7 Pour in water and bring the mixture to a boil.
- 8 Gently add the mutton balls to the boiling gravy. Cover and cook on low heat for about 20-25 minutes until the meatballs are cooked through.
- 9 Finish by drizzling mustard oil over the top and simmer for another 5 minutes.
Tips
Ensure the mutton mince is finely ground for smooth meatballs. Adjust spices according to taste.