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Recipe
argaiv1747
RISTA
Ingredients :
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- 1 kg: Boneless mutton from the leg of lamb
- 1 cup: Meat fat
- 1 cup: Moval extract (cockscomb)
- 1 tsp: Saffron soaked in a cup of water
- 1 tsp: Red chili powder
- 1 tsp: Ginger powder
- 4 pieces: Cardamom (brown)
- 3 tsp: Fennel powder
- 2-3: Bay leaves
- 3 pcs: Cloves
- 2 pieces: Cinnamon stick
- 1 tsp: Asafoetida liquid
- 1 cup: Mustard oil /refined oil
- Salt to taste
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Method of preparation
1. Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.
2. Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.
3. While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.
4. Serve with boiled rice.
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