Photograph of the finished Rista

India · Viên cừu quết om xốt đỏ Rista

Rista

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Kashmiri chili powder Kashmiri chili powder 2.8 oz
  • Photograph of Cardamom Cardamom 0.8 oz
  • Photograph of Cloves Cloves 0.6 oz
  • Photograph of Fenugreek seeds Fenugreek seeds 0.7 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Edible flowers Edible flowers 0.4 oz
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking