It is a delicious Dish, and usually a couple of ‘Rista’, along with a ladleful of its Gravy, are served per ‘Traem’, for 4 guests. It is also a good Dish for Domestic Meals.
Ingredients
1. Minced Spiced Meat of Sheep or Goat 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10. Red Decoction of Cockscomb Flowers (K-‘Moaval’) 1/2 cup
11. ‘Garam Masala’ 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot Seasoning 2 tbsps
14. Salt 1 tsp. or to taste
15. Saffron a pinch (optional)
Preparation
1. For preparation of the Minced Meat for ‘Rista’, see RECIPE NO. 190. Sometimes a table-spoon of Clarified Butter (H-‘Shuddh Ghi’), is added to the Mince, while pounding, to enhance its taste and flavour.
2. To prepare the Onion and Shallot Seasoning, see RECIPE NO. 191).
3. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation.
4. Make somewhat flattened Balls, of about 1″ diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work.
5. Peel and chop timely the Garlic Cloves.
Method of Cooking1. Heat the oil in a tinned copper or steel ‘Patila’, of about 3 litres capacity. When foam disap-pears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water alongwith Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste.
2. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cin-namon Powder, ‘Garam Masala’ and Saffron. Let simmer on low heat for another 5 minutes. ‘Rista’ is ready. Serve hot, alongwith Gravy.
