Kashmiri Rista - Spiced Meatballs in Tomato Gravy

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground meat (preferably lamb or mutton) 500g (1.1 lb) ground meat (preferably lamb or mutton)
• 1 tablespoon Kashmiri red chili powder 1 tablespoon Kashmiri red chili powder
• 1 teaspoon fennel seeds, crushed 1 teaspoon fennel seeds, crushed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• Salt to taste Salt to taste
• For the tomato gravy: For the tomato gravy:
• 4 large tomatoes, pureed 4 large tomatoes, pureed
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• Saffron strands (optional) Saffron strands (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, Kashmiri red chili powder, crushed fennel seeds, ginger paste, garlic paste, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small, round meatballs and set aside.
3. 3.
   Heat ghee in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add the finely chopped onions and sauté until they turn golden brown.
5. 5.
   Add the tomato puree, Kashmiri red chili powder, turmeric powder, ground cinnamon, and salt. Cook the gravy for about 10 minutes, stirring occasionally.
6. 6.
   Gently add the meatballs to the simmering tomato gravy. Cover the pan and let it cook on low heat for 20-25 minutes, or until the meatballs are cooked through and tender.
7. 7.
   Stir in the soaked saffron strands along with the milk. Cook for an additional 2 minutes.
8. 8.
   Garnish with fresh coriander leaves and saffron strands (if desired).
9. 9.
   Serve hot with steamed rice or Kashmiri naan.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 10 minutes before adding them to the dish to extract maximum flavor and color.

Tips & Tricks

• For a spicier version, increase the amount of Kashmiri red chili powder according to your preference.
• To make the meatballs more tender, you can add a tablespoon of yogurt to the meat mixture.
• If you prefer a smoother gravy, you can blend the tomato puree before adding it to the pan.

Serving advice

Serve Kashmiri Rista hot with steamed rice or Kashmiri naan. Accompany it with a side of yogurt raita and pickles to complement the flavors.

Presentation advice

Garnish the Rista with a sprinkle of saffron strands and fresh coriander leaves to enhance its visual appeal. Serve it in a deep bowl or plate to showcase the vibrant red color of the tomato gravy.