Mutton Rista

Name: Mutton Rista
Cuisine: Indian
Ingredients: 300 gm mutton mince; 1/2 tsp ginger powder (sonth); 1 tsp fennel powder; 1/4 tsp cardamom powder; to taste salt; 1 bay leaf; 2 cup water; 3-4 cloves; 1 star anise; 2-3 cardamom; 1 inch cinnamon stick; 1-2 dry red chilies; 1/2 tsp fennel powder; 1/2 tsp ginger powder (sonth); pinch salt; 2 tbsp oil; 1 tbsp ghee; 1 onion roughly chopped; 1 inch ginger; 2-3 garlic cloves; 1/4 tsp turmeric powder; 1 tsp red chilli powder; to taste salt; 1 tsp roasted coriander-cumin powder; 1/2 cup yoghurt well beaten; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dalcurry - This is a traditional Kashmiri delicacy where mutton balls are cooked in an onion-yoghurt based gravy. This exotic dish forms an integral part of a wazwan (Kashmiri platter) and is often served in weddings and special occasions.

Fennel powder and dry ginger powder are the dominant spices in this recipe. It is a great party recipe and best relished with Kashmiri pulao, plain steamed rice, some helping of Biryani or any Indian fried flat bread.

Bethica Das @kitchen_flavours

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Ingredients

Mutton Balls
300 gm mutton mince
1/2 tspginger powder (sonth)
1 tspfennel powder
1/4 tspcardamom powder
to tastesalt
Mutton Yakhni
1bay leaf
2 cupwater
3-4cloves
1star anise
2-3cardamom
1 inchcinnamon stick
1-2dry red chilies
1/2 tspfennel powder
1/2 tspginger powder (sonth)
pinchsalt
Gravy
2 tbspoil
1 tbspghee
1onion roughly chopped
1 inchginger
2-3garlic cloves
1/4 tspturmeric powder
1 tspred chilli powder
to tastesalt
1 tsproasted coriander-cumin powder
1/2 cupyoghurt well beaten
1 tbspcoriander leaves, chopped

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Steps

1

Mutton Balls - Mix together the mince, salt to taste, fennel powder, cardamom powder and ginger powder. Shape into marble sized balls. Keep aside.
2

Mutton Yakhni - Boil 2 cups of water along with a pinch of salt, bay leaf, cloves, cinnamon, cardamoms, dry red chilies, star anise, dry ginger powder and fennel powder. Drop prepared mutton balls and cook, covered on a low flame for 15 minutes.
3

Heat 1 tbsp. oil in a pan. Stir fry the onion, ginger and garlic till light brown. Set aside to cool and then blend into a smooth paste.
4

Heat remaining oil & ghee. Add the onion paste & saute till the oil separates.
5

Add all the dry spices mixed with some water. Continue to stir fry for a few seconds.
6

Add the beaten yoghurt & mix well. Saute for a minute.
7

Transfer the cooked mutton balls and the stock. Simmer for 4-5 minutes.
8

When done, add coriander leaves & switch off the flame.
9

Serve with hot steamed rice, Kashmiri pulao or any Indian bread.