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Ingredient
Mutton Rista
Introduce
Chef :
Bethica DasMutton Rista
#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.
Ingredient
300 gm
mutton mince
1/2 tsp
ginger powder (sonth)
1/2 tsp
fennel powder
1/4 tsp
cardamom powder
to taste
salt
1
bay leaf
2 cup
water
3-4
cloves
2-3
cardamom
1 inch
cinnamon stick
1-2
dry red chilies
2 tbsp
oil
1 tbsp
ghee
1 inch
ginger
2-3
garlic cloves
1/4 tsp
turmeric powder
1 tsp
red chilli powder
1/2 cup
yoghurt well beaten
1 tbsp
coriander leaves, chopped
Cooking instructions
* Step 1
Mutton Balls - Mix together the mince, salt to taste, fennel powder, cardamom powder and ginger powder. Shape into marble sized balls. Keep aside.
* Step 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.
* Step 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.
* Step 4
Heat remaining oil & ghee. Add the onion paste & saute till the oil separates.
* Step 5
Add all the dry spices mixed with some water. Continue to stir fry for a few seconds.
* Step 6
Add the beaten yoghurt & mix well. Saute for a minute.
* Step 7
Transfer the cooked mutton balls and the stock. Simmer for 4-5 minutes.
* Step 8
When done, add coriander leaves & switch off the flame.
* Step 9
Serve with hot steamed rice, Kashmiri pulao or any Indian bread.
Note: if there is a photo you can click to enlarge it
Tag
mutton mince
ginger powder (sonth)
fennel powder
cardamom powder
Salt
bay leaf
water
cloves
star anise
cardamom
cinnamon stick
dry red chilies
oil
Ghee
onion, roughly chopped
ginger
garlic cloves
turmeric powder
red chilli powder
roasted coriander-cumin powder
yoghurt, well beaten
Coriander leaves, chopped
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