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Tender, hand-pounded mutton meatballs are spiced with classic Kashmiri flavors like fennel and ginger, then shallow-fried until golden brown. A delightful dry preparation that's perfect as an appetizer or a side dish.
For 4 servings
Prepare the Mutton Paste
Season and Form the Meatballs
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Tender, hand-pounded mutton meatballs are spiced with classic Kashmiri flavors like fennel and ginger, then shallow-fried until golden brown. A delightful dry preparation that's perfect as an appetizer or a side dish.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 511.68 calories per serving with 37.75g of protein, it's a moderately challenging recipe perfect for appetizer or main_dish.
Boil the Rista Meatballs
Prepare the Frying Masala
Shallow-Fry the Rista
Garnish and Serve
For a lower-fat option, bake the boiled meatballs instead of frying. Toss them with the spice paste and a little oil, then bake at 200°C (400°F) for 10-12 minutes until browned.
While mutton is authentic, you can make this recipe with minced lamb or even chicken. Adjust cooking times accordingly, as chicken will cook faster.
To make a traditional Rista curry, after frying the meatballs in the masala, add 1 cup of the reserved stock, bring to a simmer, and cook for 5-7 minutes until a thick gravy forms.
Mutton is a complete protein, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish provides a significant amount of heme iron from red meat, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Spices like fennel powder (saunf) and dry ginger powder (sonth) are traditionally used in Kashmiri cuisine for their digestive properties, helping to soothe the stomach and reduce bloating.
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are crucial for energy metabolism, nervous system health, and maintaining healthy skin.
Rista Fry is a good source of high-quality protein and iron from the mutton. However, it is also high in saturated fat and calories due to the mutton fat and frying process. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Rista Fry (about 4 pieces) contains approximately 450-500 calories. This is an estimate and can vary based on the leanness of the mutton and the amount of oil used.
This usually happens if the mutton paste is not fine or sticky enough. The paste needs to be pounded or processed until it's almost like a dough. Insufficient kneading after adding spices can also be a cause.
Both are Kashmiri meatballs made from pounded mutton. The primary difference is the gravy. Rista is typically served in a spicy red gravy flavored with chili and fennel, while Gushtaba is served in a rich, creamy white gravy made from yogurt and spices.
Yes, you can boil the meatballs a day in advance and store them in the refrigerator. When ready to serve, prepare the frying masala and finish the dish. This saves a lot of time.
Yes, you can freeze the cooked Rista Fry. Let it cool completely, then store it in an airtight, freezer-safe container for up to a month. Reheat gently in a pan or microwave.