Rista

1. 1
   prep · ~15 min

   Pound the meat mixture.

   1.Place the mutton and mutton fat on a board or in a wide bowl.

   2.Pound or knead it well until the mixture turns sticky, smooth, and almost paste-like.

   3.Add a small pinch of salt and keep working the meat until it feels springy.

   TIPWell-worked meat gives Rista its signature soft, bouncy texture.
2. 2
   mix · ~10 min

   Shape the meatballs.

   Wet your hands lightly and divide the meat mixture into 12 equal portions. Roll each one into a smooth ball without cracks, then keep them covered so they do not dry out.

3. 3
   saute · ~6 min

   Build the base for the gravy.

   1.Heat mustard oil in a deep pan until hot, then lower the heat slightly.

   2.Add onion and cook until soft and lightly golden, about 5 minutes.

   3.Add garlic and ginger and cook until fragrant, about 1 minute.
4. 4
   boil · ~7 min

   Make the red gravy.

   1.Add red chili powder, fennel powder, dry ginger powder, green cardamom, black cardamom, cloves, cinnamon, and bay leaf.

   2.Stir for a few seconds, then pour in the water.

   3.Add the cockscomb flower extract and the remaining salt.

   4.Bring the liquid to a steady boil.

   TIPDo not let the powdered spices burn in the oil; add the water soon after stirring them in.
5. 5
   boil · ~5 min

   Cook the meatballs in the gravy.

   1.Slide the meatballs gently into the boiling gravy one by one.

   2.Do not stir for the first 2 minutes so they hold their shape.

   3.Once the meatballs firm up, swirl the pan gently instead of stirring hard.
6. 6
   simmer · ~30 min

   Simmer until the curry is rich.

   Cover partially and simmer on low heat until the meatballs are cooked through and the gravy turns slightly thick and glossy, 25 to 30 minutes.

   TIPA gentle simmer keeps the meatballs tender; a hard boil can make them split.
7. 7
   rest · ~5 min

   Let the curry rest for 5 minutes.

8. 8
   serve

   Serve hot.

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