Kashmiri Rista (Meatballs in Yogurt Curry)
Kashmiri Rista is a traditional delicacy from Kashmir, featuring tender meatballs made of finely minced mutton, simmered in a rich, aromatic yogurt-based curry infused with Kashmiri red chilies and warming spices. This dish is known for its vibrant red color and delicate balance of heat and tang.
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Ingredients
- 500 gramsmutton mince (lamb or goat)
- 1 mediumonion
finely chopped
- 1 inchfresh ginger
grated
- 3 piecesgarlic cloves
minced
- 2 tablespoonskashmiri red chili powder
- 250 gramsyogurt (fresh, thick)
whisked
- 1 tablespoonrice flour
optional, for binding meatballs
- 1 teaspoonfennel powder
- 0 ½ teaspoondry ginger powder
- 0 ¼ teaspoonasafoetida (hing)
- 4 piecescardamom pods
crushed
- 1 inchcinnamon stick
- 3 piecescloves
- 2 tablespoonsmustard oil
- 1 ½ teaspoonssalt
adjust to taste
- 2 cupswater
- 2 tablespoonsfresh coriander
finely chopped, for garnish
Instructions
In a large mixing bowl, combine the mutton mince with finely chopped onion, grated ginger, minced garlic, fennel powder, dry ginger powder, and salt. Mix thoroughly until well combined.
Add the rice flour to the mixture to help bind the meatballs. Mix again and set aside.
Shape the meat mixture into small meatballs, about the size of a walnut. Keep the meatballs ready on a plate.
Heat mustard oil in a deep, heavy-bottomed pan over medium heat. Add crushed cardamom pods, cinnamon stick, and cloves, and sauté until fragrant, about 1-2 minutes.
Lower the heat. Add whisked yogurt slowly to the pan, stirring continuously to avoid curdling. Add Kashmiri red chili powder, asafoetida, and salt. Mix well to form a smooth curry base.
Add 2 cups of water to the pan and bring the curry base to a gentle simmer.
Carefully add the prepared meatballs into the simmering curry. Do not overcrowd the pan. Cover and cook on low heat for 30-35 minutes, gently stirring occasionally to prevent sticking and ensure even cooking.
Once the meatballs are cooked through and the curry has thickened to a velvety consistency, remove from heat.
Garnish with freshly chopped coriander before serving.
