Jammu and Kashmir

Rista

Name: Rista
Total time: 1 h 50 min
Yield: 5 servings
Cuisine: Kashmiri
Ingredients: 600 g pounded to a paste minced mutton (goat mince, ground goat); 2 tbsp pounded into the meat ghee; 1 tsp cardamom; Salt, to taste; 3 tbsp mustard oil; Whole spices, black cardamom, cloves, cinnamon; 1 large fried and ground onion; 2 tbsp mixed with water kashmiri chilli powder; 1 tbsp powdered fennel seeds; 1 1/2 tsp dry ginger powder (ground ginger); 1/4 tsp turmeric (ground turmeric); 4 cups water

Pounded mutton meatballs in a fiery red Kashmiri gravy. Gushtaba's bold, spicy sibling.

110 minTime

24 gProtein each

mediumSpice

The red meatballs2 chapters · 1 min read

Make it your way

Grandma's wayPounded meatballs, red Kashmiri chilli.

The original

375kcalsame

24 gproteinsame

3 gfibresame

110minutessame

Classic rista.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)600 g, pounded to a paste

Ghee2 tbsp, pounded into the meat

Cardamom1 tsp

Saltto taste

Mustard oil3 tbsp

Whole spicesblack cardamom, cloves, cinnamon

Onion1 large, fried and ground

Kashmiri chilli powder2 tbsp, mixed with water

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1½ tsp

Turmeric (ground turmeric)¼ tsp

Water4 cups

Method

4 steps

1Pound the mince with ghee, cardamom and salt until silky and elastic. Roll into medium balls with wet hands.
2Heat mustard oil until it smokes, cool slightly, add the whole spices and the Kashmiri chilli water. Cook until the oil turns red.
3Add the fried onion paste, fennel, dry ginger, turmeric and water. Bring to a boil.
4Gently add the meatballs and simmer, turning once, for 35 minutes until the gravy reduces and coats them.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Rista

Pounded mutton meatballs in a fiery red Kashmiri gravy. Gushtaba's bold, spicy sibling.

110 minTime

24 gProtein each

mediumSpice

The red meatballs2 chapters · 1 min read

Make it your way

Grandma's wayPounded meatballs, red Kashmiri chilli.

The original

375kcalsame

24 gproteinsame

3 gfibresame

110minutessame

Classic rista.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)600 g, pounded to a paste

Ghee2 tbsp, pounded into the meat

Cardamom1 tsp

Saltto taste

Mustard oil3 tbsp

Whole spicesblack cardamom, cloves, cinnamon

Onion1 large, fried and ground

Kashmiri chilli powder2 tbsp, mixed with water

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1½ tsp

Turmeric (ground turmeric)¼ tsp

Water4 cups

Method

4 steps

1Pound the mince with ghee, cardamom and salt until silky and elastic. Roll into medium balls with wet hands.
2Heat mustard oil until it smokes, cool slightly, add the whole spices and the Kashmiri chilli water. Cook until the oil turns red.
3Add the fried onion paste, fennel, dry ginger, turmeric and water. Bring to a boil.
4Gently add the meatballs and simmer, turning once, for 35 minutes until the gravy reduces and coats them.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rista

Make it your way

Ingredients

Method

Rista

Make it your way

Ingredients

Method

Make it a meal