Rista, which is famous for its soft meatballs made from minced lamb or mutton, is usually prepared in a savoury and aromatic stew flavoured with saffron. It is a mainstay of the popular Kashmiri Wazwan, a multi-course meal that showcases the culinary skills of Kashmiri cooks. This dish is a perfect centre of any festival or family meet-up and is often served with steamed rice or naan. The trick is to use good ingredients, know how to make soft meatballs then cook them in a tasty gravy.
Choosing Good Quality Meat
Quality meat selection is the cornerstone of an excellent Rista. The delicious flavour and soft texture that define Rista are traditionally achieved through the use of lamb or mutton. Choose cuts of meat that have a good ratio of fat to lean meat; this will keep the meatballs moist while they cook. Additionally, because freshly ground meat typically has a superior flavour and texture than pre-packaged options, it is essential to utilise freshly minced meat.
Meatball Preparation
For a perfect Rista, you must make meatballs that are delicious and soft. Put the minced mutton or lamb in a large mixing bowl to start. Add salt, crushed spices (including cardamom and fennel seeds) and other spices such as ginger garlic paste to improve the taste.
To mix these flavours into the meat, blend them well together. One piece of advice that is important is to be sure to use your hands or a wooden mallet to pound the meat mixture until it has become a paste and turned a paler pink. This process also assists in the division of the meat’s fibre thus making the meatballs soft. After thoroughly mixing, form the dough into little balls while keeping your hands moist with water to keep them from sticking.
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Gravy Preparation
Firstly, warm oil and ghee in a skillet the bottom of which has to be heavy so that it does not burn. For their flavours to be imparted into the oil use whole spices such as cloves, green cardamom, and cinnamon. After they have turned slightly soft, add the finely chopped onions and fry until brown.
For great taste and colour, include powders, especially turmeric powder and Kashmiri red chilli powder to the ginger-garlic paste. To have a tasty and great curry base, just blend all these ingredients and then pour water or meat stock as preferred. Before you start adding your meatballs ensure the gravy is on low heat; this will infuse the gravy with all the flavours.
Meatballs Cooking
It's time to add the cooked meatballs to your gravy. One by one, carefully drop each meatball into the simmering gravy; avoid packing the pot as this may cause the meatballs to cook unevenly or break apart.
The meatballs should be cooked through and become soft after 30 to 40 minutes of simmering on low heat, covered with a lid. This slow cooking technique lets the flavours of the meatballs and sauce blend beautifully; stir occasionally but gently so as not to break them.
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Serving Tips
Let your Rista rest for a few minutes after cooking so that the flavours may settle even more and every bite stays juicy and tasty. For a genuine experience, serve hot with traditional Kashmiri naan or steaming basmati rice. Rista can be served with more flare by adding fried onions or freshly chopped coriander leaves as a garnish for more texture and flavour contrast make your meal better.