Rista

Method

1. 1 Mash the lamb with pork fat in a stone mortar with a wooden pestle for 25 minutes.
2. 2 It must be pounded in a mortar and pestle, not ground in a machine; pounding is what gives the characteristic chewy and smooth texture of Rista tablets.
3. 3 Roll the dough into a long shape, then gently squeeze it to make it firm and free of cracks.
4. 4 Simmer ghee with Kashmiri chili powder mixed with water and whole spices to make a red sauce.
5. 5 Drop the meatballs into the cold sauce before heating them; dropping them into the boiling sauce will cause them to break apart.
6. 6 Simmer over the lowest heat for 70 minutes without stirring, only shaking the pot and letting the oil evaporate until the red oil rises to the surface.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 6: simmer under low pressure for 25 minutes, then release the pressure naturally and boil for 12 minutes.