MAKING MEATBALLS OF KASHMIRI RECIPE, LAMB MEATBALLS
Rista is very popular in Kashmir cusine and without it, the process of cultural traditionalism is not clear. Traditionally making meatballs or Rista is a lot of work and effort of many chefs (Waza's). It took hours to prepare the meatballs traditionally perfectly.
A pound of meatball is made with the mallet until it is like puddy. Then a variety of spices and fat is added and pounded i\until all is malleted into one spongy meatloaf.
There are plenty of ingredients used in the recipe of Rista, but the main ingredient is fried onion. The fried onion is processed and blended into a fine paste. You might require a little water added to the processor. Doing this is the half-battle won.
Preparation tips for you
If you like to work more ahead, you can make and simmer meatballs and make onion paste before one or two days. Then the only work is the making of curry which just takes only minutes to complete.
The meatballs are processed until the whity texture is distinguished. Then baking soda and maida (floor) is added with raw eggs and many essential spices which I will discuss later. Many waza's are using yogurt in the gravy. Some don't like it because they want the sauce to be spicy. Yogurt is just used to close down the spicy texture of the recipe.
INGREDIENTS
- one good saffron pinch
- 75 ml hot water
- (Meatballs) to make the rista
- 1 kg fatty minced lamb
- 2 tsp garam masala
- 2 tsp ground fennel
- one and a half tsp paprika
- 1 tsp baking powder
- two tsp cornflour
- 2 tsp iodised salt
- one litre water
- 7 green cardamon pads fried
- 4 cinnamon sticks
- A handful of Kashmiri chilies
- 1 x 5cm cinnamon stick
- 4 green cardamom pods - bruised
- 6 tbsp fried onion paste
- 125g (1/2 cup) plain natural yoghurt (optional)
- 3 tsp ground fennel
- 4 tbsp garlic and ginger paste
- 2 tsp cumin
- 2 tsp ground coriander
- 1and half tsp Kashmiri chilli powder
- 2 and a half tbsp paprika
- 1/2 tsp ground cloves
- Salt and black pepper as per taste.
Instructions
1. Place the Kashmiri saffron in a bowl/glass and cover with 70 ml of hot water until the color of saffron is detected fully.
2. Put the minced meat of lamb in a floor processor and add essential garam masala, color flour, salt, paprika, and baking soda. Bend for a few minutes until there is meat which is like a smooth paste.
3. Wet your hand and make the balls of meat and roll them as tight as possible and place them in a hot water, repeat this with the remaining meat and process the perfect round balls of meat
4. Pour one liter of water into a pan and boil. Add the cinnamon, cardamom, red chilies black peppercorns, and turmeric. Then add the meatballs at one go.
5. Cook in a medium flame and cover it for about 65 minutes, after that uncover and turn the heat off.
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