Making Kashmiri lamb rista is a real chore! Here is my simplified but equally as delicious recipe for this famous curry.
Making authentic Kashmiri lamb rista the traditional way is a lot of work! Too much work if you ask me. I tried it once and probably won’t again. It took me about 90 minutes to prepare the meat.
So then… the traditional way of making Kashmiri lamb rista is to pound the meat with a mallat until it is like a puddy. Then fat is added and again pounded until it is all incorporated into one spongy meatloaf.
I have made Kashmiri lamb rista many times since I did it the traditional way but nowadays I just purchase some fatty minced lamb with a blend in a food processor until it is like a fine meaty paste.
One of the key ingredients is fried onion paste. This can easily be made. Just dice one or two onions and fry them in about four tablespoons of oil until golden brown.
Then transfer the fried onions to a food processor and blend into a paste.
You might need to add a little water to assist you with this.
If you would like to work ahead, you could make and simmer the meatballs and make the onion paste one or two days ahead of time.
Then all you have to do is finish the curry off which only takes minutes.
These meatballs (rista) are well know for their spongy texture. The baking powder and cornflour help make the rista extra spongy.
In the recipe I suggest using yoghurt in the sauce. I don’t do this as I like the sauce to be really spicy.
If you find the sauce too spicy for your liking, adding yoghurt will cool it down some.
- 1 good pinch of saffron
- 70ml (1/4 cup) hot water
- TO MAKE THE RISTA (Meatballs)
- 900g (2 lbs) fatty minced lamb
- 2 tsp garam masala
- 2 tsp ground fennel
- 1 tbsp paprika
- 1 tbsp baking powder
- 1 tbsp cornflour
- 2 tsp salt
- TO COOK THE RISTA
- 1 litre water
- 6 green cardamom pads - bruised
- 1 x 5cm (2 inch) cinnamon stick
- 4 dried Kashmiri chillies
- 1 tsp black peppercorns
- 1 tsp turmeric
- TO MAKE THE SAUCE
- 6 tbsp rapeseed (canola) oil or ghee
- 1 x 5cm cinnamon stick
- 4 green cardamom pods - bruised
- 6 tbsp fried onion paste
- 125g (1/2 cup) plain natural yoghurt (optional)
- 2 tsp ground fennel
- 4 tbsp garlic and ginger paste
- 1 tsp cumin
- 2 tsp ground coriander
- 1 ½ tsp Kashmiri chilli powder
- 2 tbsp paprika
- 1/2 tsp ground cloves
- Salt and black pepper to taste
- Place the saffron in a glass or bowl and cover with 70ml
(1/4 cup) hot water. Set aside to soak.
- Put the minced lamb in a food processor and add the garam masala, baking powder, cornflour, salt, and paprika. Blend for a few minutes until the meat is like a smooth
- Wet your hands with water and take a small golf ball size piece of the meat and roll it into a round ball. Do this very lightly by rolling it between your wet hand to get the ball as round and smooth as possible. Repeat with the remaining meat.
- Pour 1 litre of water in a saucepan and bring to a boil. Add the dried Kashmiri chillies, cinnamon, cardamom pods, black peppercorns and turmeric. Then add the meatballs one at a time.
- Reduce the heat to medium and simmer, covered for 70 minutes. After this time, uncover and turn off the heat.
- Now heat a large frying pan or wok over medium heat and add the oil or ghee. Add the When the oil begins to shimmer, add the cinnamon stick, cardamom pods and mace.
- Let these spices infuse into the oil for about 30 seconds and then add the garlic and ginger paste and fry for about 30 seconds to cook off the rawness. Now add the ground spices followed by the onions paste and the yoghurt if using.
- Stir this well and then add about 500ml of the cooking liquid from the rista and the saffron water. Then add the rista.
- Simmer until you are happy with the consistency. If you prefer a runnier sauce, you could and more cooking stock. For a thicker sauce, just cook it down.
- Check for seasoning and add salt and pepper to taste. You could also add more chilli powder if you prefer a spicier curry.
- Serve hot over steamed hot Basmati rice.