Rista (Meat-balls in red gravy)
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[Based on 2 users]
Author johsna69 Yield No Value
Published Sep 28, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Lamb Standing Time 1 hour

Recipe of Rista (Meat-balls in red gravy)

Ingredient Name Quantity Unit
Boneless Mutton 1000 Grams
Meat Fat 1 Cup
Moval Extract 1 Cup
Saffron Soaked 1 Teaspoons
Red Chili Powder 1 Teaspoons
Ginger Powder 1 Teaspoons
Cardamom (brown) 4 Piece
Fennel Powder 3 Teaspoons
Bay Leaves 2-3 Numbers
Cloves 3 Piece
Cinnamon Stick 2 Piece
Asafoetida Liquid 1 Teaspoons
Mustard Oil 1 Cup

Directions

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. 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. While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes. Serve with boiled rice.
Posted Sep 28, 2007

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2 Comments

ravis Aug 2, 2009
how to make rista .can you do help me please
?????

ravis Aug 2, 2009
i want to how to make rista.. can you help me???
ravis from moscow

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